KR102294278B1 - Antioxidant composition containing femented mulberry extract - Google Patents
Antioxidant composition containing femented mulberry extract Download PDFInfo
- Publication number
- KR102294278B1 KR102294278B1 KR1020200151631A KR20200151631A KR102294278B1 KR 102294278 B1 KR102294278 B1 KR 102294278B1 KR 1020200151631 A KR1020200151631 A KR 1020200151631A KR 20200151631 A KR20200151631 A KR 20200151631A KR 102294278 B1 KR102294278 B1 KR 102294278B1
- Authority
- KR
- South Korea
- Prior art keywords
- mulberry extract
- fermented
- antioxidant composition
- extract
- streptococcus thermophilus
- Prior art date
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 81
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 81
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 46
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 40
- 239000000203 mixture Substances 0.000 title claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000004480 active ingredient Substances 0.000 claims abstract description 9
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 34
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 34
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 34
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 34
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 34
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 34
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 30
- 238000000605 extraction Methods 0.000 claims description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 239000002904 solvent Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013376 functional food Nutrition 0.000 claims description 11
- 240000008067 Cucumis sativus Species 0.000 claims description 8
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 8
- 239000002537 cosmetic Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims 1
- 241001608472 Bifidobacterium longum Species 0.000 description 28
- 229940009291 bifidobacterium longum Drugs 0.000 description 28
- 235000006708 antioxidants Nutrition 0.000 description 26
- 241001026958 Enterococcus thailandicus Species 0.000 description 19
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 18
- 230000002292 Radical scavenging effect Effects 0.000 description 15
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 5
- 241000194033 Enterococcus Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000003642 reactive oxygen metabolite Substances 0.000 description 4
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- -1 lipid peroxide Chemical class 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 230000003178 anti-diabetic effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N squalane Chemical compound CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- ZAKOWWREFLAJOT-CEFNRUSXSA-N D-alpha-tocopherylacetate Chemical compound CC(=O)OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C ZAKOWWREFLAJOT-CEFNRUSXSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- XMSXQFUHVRWGNA-UHFFFAOYSA-N Decamethylcyclopentasiloxane Chemical compound C[Si]1(C)O[Si](C)(C)O[Si](C)(C)O[Si](C)(C)O[Si](C)(C)O1 XMSXQFUHVRWGNA-UHFFFAOYSA-N 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000011481 absorbance measurement Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001929 anti-hepatotoxic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019206 astragalus extract Nutrition 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229940037769 calcium carbonate 100 mg Drugs 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 229940081733 cetearyl alcohol Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- FDJOLVPMNUYSCM-UVKKECPRSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7, Chemical compound [Co+3].N#[C-].C1([C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)[N-]\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FDJOLVPMNUYSCM-UVKKECPRSA-L 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229960000956 coumarin Drugs 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 229940086555 cyclomethicone Drugs 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 229940095079 dicalcium phosphate anhydrous Drugs 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 229940008099 dimethicone Drugs 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229920006007 hydrogenated polyisobutylene Polymers 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- JXTPJDDICSTXJX-UHFFFAOYSA-N n-Triacontane Natural products CCCCCCCCCCCCCCCCCCCCCCCCCCCCCC JXTPJDDICSTXJX-UHFFFAOYSA-N 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000002981 neuropathic effect Effects 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- GLDOVTGHNKAZLK-UHFFFAOYSA-N octadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCO GLDOVTGHNKAZLK-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 230000008506 pathogenesis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229940113124 polysorbate 60 Drugs 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 229930008679 prenylflavonoid Natural products 0.000 description 1
- 150000007951 prenylflavonoids Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229960000342 retinol acetate Drugs 0.000 description 1
- 235000019173 retinyl acetate Nutrition 0.000 description 1
- 239000011770 retinyl acetate Substances 0.000 description 1
- QGNJRVVDBSJHIZ-QHLGVNSISA-N retinyl acetate Chemical compound CC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C QGNJRVVDBSJHIZ-QHLGVNSISA-N 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000037380 skin damage Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 229950011392 sorbitan stearate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229940032094 squalane Drugs 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 150000001629 stilbenes Chemical class 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 229940042585 tocopherol acetate Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 231100000925 very toxic Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045999 vitamin b 12 Drugs 0.000 description 1
- 229940033203 vitamin b6 0.5 mg Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/522—Antioxidants; Radical scavengers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Animal Behavior & Ethology (AREA)
- Microbiology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Nutrition Science (AREA)
- Dermatology (AREA)
- Gerontology & Geriatric Medicine (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 발효오디추출물을 유효성분으로 포함하는 항산화 조성물에 관한 것으로, 상세하게는 발효 전 오디 추출물보다 항산화 효과보다 향상된 발효오디추출물을 유효성분으로 포함하는 항산화 조성물에 관한 것이다.The present invention relates to an antioxidant composition comprising a fermented mulberry extract as an active ingredient, and more particularly, to an antioxidant composition comprising, as an active ingredient, a fermented mulberry extract with improved antioxidant effect than that of the fermented mulberry extract before fermentation.
Description
본 발명은 발효 전 오디 추출물보다 항산화 효과보다 향상된 발효오디추출물을 유효성분으로 포함하는 항산화 조성물에 관한 것이다.The present invention relates to an antioxidant composition comprising, as an active ingredient, a fermented mulberry extract, which has an improved antioxidant effect than that of the mulberry extract before fermentation.
생체가 살아가기 위해서는 영양분의 섭취는 물론, 활발하게 호흡을 하며 이 호흡을 통하여 들어간 산소가 영양성분을 연소시켜 에너지를 방출함으로써 육체적인 운동을 포함한 두뇌활동도 가능하게 되고, 이 때 소량의 활성산소종(ROS)들과 반응성이 큰 유리기가 생성되는데, 신체가 노화되거나 기타 내외적인 요인에 의해서 활성산소 및/또는 유리기에 의한 조직손상이 야기된다. 산화적 스트레스는 일반적으로 활성산소종(Reactive oxygen species, ROS)을 생산하고 제거하는 세포생화학적 프로세스 사이의 불균형인 것으로 알려져 있고, 신경세포에서 ROS의 축적은 신경병성 장애의 발병에서 중요한 역할을 한다. 활성산소는 단백질의 SH기와 반응하여 효소의 활성을 잃게 하거나 가교결합의 형성, DNA, RNA, 효소 및 세포막을 구성하는 불포화 지방산을 산화시켜 과산화지질을 형성하게 된다. 이러한 과산화지질은 생체에 매우 유독하여 동맥경화, 혈액순환장애, 피로, 당뇨병, 심장병, 간장장애, 발암, 암전이 등과 같은 질병의 원인이 된다. 이러한 지질의 과산화를 막아주는 물질을 항산화물질이라 한다.In order for the living body to live, it not only consumes nutrients but also breathes actively, and the oxygen that enters through this respiration burns the nutrients to release energy, so brain activity including physical exercise becomes possible. Free radicals that are highly reactive with species (ROS) are generated, and tissue damage by free radicals and/or free radicals is caused by aging of the body or other internal and external factors. Oxidative stress is generally known to be an imbalance between cellular biochemical processes that produce and eliminate reactive oxygen species (ROS), and the accumulation of ROS in neurons plays an important role in the pathogenesis of neuropathic disorders. . Reactive oxygen reacts with the SH group of the protein to lose enzyme activity, form cross-links, oxidize DNA, RNA, enzymes, and unsaturated fatty acids constituting cell membranes to form lipid peroxide. These lipid peroxides are very toxic to the living body and cause diseases such as arteriosclerosis, blood circulation disorders, fatigue, diabetes, heart disease, liver disorders, carcinogenesis, and cancer metastasis. Substances that prevent lipid peroxidation are called antioxidants.
한편, 오디는 뽕나무과(Moraceae)에 속하는 낙엽목인 뽕나무(Morus alba L.)의 열매인 오디(Mulberry)는 5월부터 6월에 걸쳐 과실의 색이 검은 색 또는 자홍색을 나타낼 때 채취하여 식용하거나 건조한 후 한약재로 사용하고 있다.On the other hand, Mulberry, the fruit of Morus alba L., a deciduous tree belonging to the family Moraceae, is collected from May to June when the color of the fruit is black or magenta. It is then used as a herbal medicine.
오디추출물은 폴리페놀(polyphenol), 플라보노이드(flavonoids), 스틸벤(stilbenes), 프레닐플라보노이드(prenylflavonoids), 쿠마린(coumarin) 및 데옥시노지리마이신(deoxynojirimycine) 등의 항산화, 항간독성 및 항 당뇨성 생리활성물질을 함유하고 있어 기능성 식품 소재로써 각광을 받고 있으며, 항당뇨, 항염증 및 항고지혈증 등의 여러 생리작용을 나타내는 것으로 알려져 있다.Cucumber extract contains antioxidant, anti-hepatotoxic and anti-diabetic properties such as polyphenols, flavonoids, stilbenes, prenylflavonoids, coumarin and deoxynojirimycine. Because it contains physiologically active substances, it is in the spotlight as a functional food material, and is known to exhibit various physiological effects such as antidiabetic, anti-inflammatory and antihyperlipidemia.
본 발명은 항산화 효과가 우수한 발효오디추출물을 유효성분으로 포함하는 항산화 조성물을 제공하는데 목적이 있다.An object of the present invention is to provide an antioxidant composition comprising, as an active ingredient, a fermented cucumber extract having excellent antioxidant effect.
또한, 본 발명은 본 발명에 따른 발효오디추출물을 포함하는 항산화 조성물을 포함하는 항산화용 건강강기능식품 및 화장품을 제공하는데 또 다른 목적이 있다.In addition, another object of the present invention is to provide a health functional food and cosmetics for antioxidants comprising an antioxidant composition comprising a fermented cucumber extract according to the present invention.
본 발명은 비피도박테리움 롱검(Bifidobacterium longum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 플랜타럼(Lactobacillus plantarum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 및 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 로 이루어진 군에서 선택된 어느 하나의 균주를 오디 추출물에 접종하여 발효시킴으로써 수득된 발효오디추출물을 유효성분으로 포함하는 항산화 조성물을 제공한다.The present invention relates to Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus thailandicus (Enterococcus thailandicus). ) provides an antioxidant composition comprising, as an active ingredient, a fermented mulberry extract obtained by inoculating and fermenting any one strain selected from the group consisting of .
본 발명의 일 실시예에 의하면, 상기 오디 추출물은 추출 용매로 물을 이용하여 추출되고, 상기 발효오디추출물은 상기 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 스트렙코커스 써모필러스(Streptococcus thermophilus), 비피도박테리움 롱검(Bifidobacterium longum) 및 락토바실러스 헬베티커스(Lactobacillus helveticus) 로 이루어진 군에서 선택된 어느 하나의 균주를 접종하여 발효시킴으로써 수득된 것일 수 있다.According to an embodiment of the present invention, the mulberry extract is extracted using water as an extraction solvent, and the fermented mulberry extract is Lactobacillus plantarum and Streptococcus thermophilus in the mulberry extract. , Bifidobacterium longum (Bifidobacterium longum) and Lactobacillus helveticus (Lactobacillus helveticus) may be obtained by inoculating and fermenting any one strain selected from the group consisting of.
또한 본 발명의 일 실시예에 의하면, 상기 발효오디추출물은 80~150 ㎍/ml의 농도로 포함될 수 있다.In addition, according to an embodiment of the present invention, the fermented cucumber extract may be included at a concentration of 80 to 150 μg/ml.
또한 본 발명의 일 실시예에 의하면, 상기 오디 추출물은 추출 용매로 20~40%(v/v) 주정을 이용하여 추출되고, 상기 발효오디추출물은 상기 오디 추출물에 스트렙코커스 써모필러스(Streptococcus thermophilus) 및 락토바실러스 헬베티커스(Lactobacillus helveticus) 로 이루어진 군에서 선택된 어느 하나의 균주를 접종하여 발효시킴으로써 수득될 수 있다.In addition, according to an embodiment of the present invention, the mulberry extract is extracted using 20-40% (v/v) alcohol as an extraction solvent, and the fermented mulberry extract is Streptococcus thermophilus in the mulberry extract. ) and Lactobacillus helveticus can be obtained by inoculating and fermenting any one strain selected from the group consisting of.
또한 본 발명의 일 실시예에 의하면, 상기 발효오디추출물은 15~60 ㎍/ml의 농도로 포함될 수 있다.In addition, according to an embodiment of the present invention, the fermented cucumber extract may be included at a concentration of 15 to 60 μg/ml.
또한 본 발명의 일 실시예에 의하면, 상기 오디 추출물은 추출 용매로 60~80%(v/v) 주정을 이용하여 추출되고, 상기 발효오디추출물은 상기 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum) 균주를 접종하여 발효시킴으로써 수득될 수 있다.In addition, according to an embodiment of the present invention, the mulberry extract is extracted using 60 to 80% (v/v) alcohol as an extraction solvent, and the fermented mulberry extract is Lactobacillus plantarum in the mulberry extract. It can be obtained by inoculating the strain and fermenting it.
또한 본 발명의 일 실시예에 의하면, 상기 발효추출물은 85~250 ㎍/ml의 농도로 포함될 수 있다.In addition, according to an embodiment of the present invention, the fermentation extract may be included at a concentration of 85 ~ 250 ㎍ / ml.
또한 본 발명의 일 실시예에 의하면, 상기 비피도박테리움 롱검(Bifidobacterium longum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 플랜타럼(Lactobacillus plantarum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 및 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주의 기탁번호는 각각 KACC91563, KACC91148, KACC91146, KACC91147 및 KACC92253P일 수 있다.In addition, according to an embodiment of the present invention, the Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus and Accession numbers of Enterococcus thailandicus strains may be KACC91563, KACC91148, KACC91146, KACC91147 and KACC92253P, respectively.
또한 본 발명은 본 발명에 따른 항산화 조성물을 포함하는 항산화용 건강기능식품을 제공한다.In addition, the present invention provides a health functional food for antioxidants comprising the antioxidant composition according to the present invention.
또한 본 발명은 본 발명에 따른 항산화 조성물을 포함하는 항산화용 화장품을 제공한다.In addition, the present invention provides an antioxidant cosmetic comprising the antioxidant composition according to the present invention.
본 발명에 따른 항산화 조성물은 발효 전 오디 추출물보다의 항산화 효과보다 현저히 향상된 발효오디추출물을 포함함으로써 항산화용 건강기능식품으로 널리 활용될 수 있다.The antioxidant composition according to the present invention can be widely used as a health functional food for antioxidants by including the fermented mulberry extract significantly improved than the antioxidant effect of the mulberry extract before fermentation.
도 1a는 추출 용매로 물을 사용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 비피도박테리움 롱검(Bifidobacterium longum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 및 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주를 접종하여 발효된 각각의 발효 오디 추출물의 농도에 따른 DPPH 라디칼 소거능 증가율을 도시한 그래프이다.
도 1b는 추출 용매로 30%(v/v) 주정을 사용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 비피도박테리움 롱검(Bifidobacterium longum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 또는 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주를 접종하여 발효된 각각의 발효 오디 추출물의 농도에 따른 DPPH 라디칼 소거능 증가율을 도시한 그래프이다.
도 1c는 추출 용매로 70%(v/v) 주정을 사용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 비피도박테리움 롱검(Bifidobacterium longum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 또는 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주를 접종하여 발효된 각각의 발효 오디 추출물의 농도에 따른 DPPH 라디칼 소거능 증가율을 도시한 그래프이다.Figure 1a is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum), Streptococcus thermophilus ( Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented mulberry extract fermented by inoculation.
Figure 1b is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the mulberry extract extracted using 30% (v / v) alcohol as an extraction solvent , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus thailandicus (Enterococcus thailandicus) strains are inoculated and fermented. It is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented mulberry extract.
Figure 1c is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the mulberry extract extracted using 70% (v / v) alcohol as an extraction solvent , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus thailandicus (Enterococcus thailandicus) strains are inoculated and fermented. It is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented mulberry extract.
본 발명의 명세서에 있어서, 용어 “조성물(composition)”은 본 발명의 황기 추출물에 희석제 또는 담체와 같은 다른 화학 성분들을 혼합한 혼합물을 의미한다. In the specification of the present invention, the term "composition" refers to a mixture in which other chemical components such as a diluent or carrier are mixed with the Astragalus extract of the present invention.
본 발명에서 사용되는 모든 기술용어는 달리 정의되지 않는 이상, 본 발명의 관련 분야에서 통상의 당업자가 일반적으로 이해하는 바와 같은 의미로 사용된다. 또한 본 명세서에는 바람직한 방법이나 시료가 기재되나, 이와 유사하거나 동등한 것들도 본 발명의 범주에 포함된다.Unless otherwise defined, all technical terms used in the present invention have the meanings commonly understood by one of ordinary skill in the art of the present invention. In addition, although preferred methods and samples are described herein, similar or equivalent ones are also included in the scope of the present invention.
이하, 첨부한 도면을 참고로 하여 본 발명의 실시예에 대하여 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다.Hereinafter, with reference to the accompanying drawings, the embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily implement them. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.
본 발명에 따른 항산화 조성물은 비피도박테리움 롱검(Bifidobacterium longum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 플랜타럼(Lactobacillus plantarum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 및 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 로 이루어진 군에서 선택된 어느 하나의 균주를 오디 추출물에 접종하여 발효시킴으로써 수득된 발효오디추출물을 유효성분으로 포함한다.Antioxidant composition according to the present invention is Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus (Streptococcus thermophilus) and Enterococcus tyranoid Curs (Enterococcus thailandicus) It contains a fermented mulberry extract obtained by inoculating and fermenting any one strain selected from the group consisting of mulberry extract as an active ingredient.
본 발명에 따른 항산화 조성물에 포함되는 발효오디추출물은 오디 추출물 제조 시 사용되는 용매, 발효 시 사용되는 균주, 항산화 조성물 내 포함되는 농도에 따라 항산화 특성이 현저히 달라질 수 있다.The antioxidant properties of the fermented mulberry extract included in the antioxidant composition according to the present invention may vary significantly depending on the solvent used for preparing the mulberry extract, the strain used for fermentation, and the concentration contained in the antioxidant composition.
상기 오디 추출물은 당업계에서 통상적으로 사용되는 용매추출법을 사용하여 제조될 수 있으며, 일예로 가열추출법일 수 있으나 이에 제한되지 않는다.The mulberry extract may be prepared using a solvent extraction method commonly used in the art, and may be, for example, a heat extraction method, but is not limited thereto.
상기 오디 추출물 제조 시 추출 용매로 물을 이용하여 추출될 경우, 50~90℃의 온도에서 2~8 시간동안 수행될 수 있으며, 더욱 바람직하게는 상기 추출은 2~5회 반복하여 수행될 수 있다. 상기 열처리 반복 수행 시 목적하는 온도에 도달한 후 유지되고, 상온으로 냉각한 후에 다시 열처리가 시작될 수 있다.When the extract is extracted using water as an extraction solvent when preparing the extract, it may be performed at a temperature of 50 to 90° C. for 2 to 8 hours, and more preferably, the extraction may be repeated 2 to 5 times. . When the heat treatment is repeatedly performed, the heat treatment is maintained after reaching the desired temperature, and after cooling to room temperature, the heat treatment may be started again.
또한, 본 발명의 일 실시예에 따른 항산화 조성물은 추출 용매로 물을 이용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 스트렙코커스 써모필러스(Streptococcus thermophilus), 비피도박테리움 롱검(Bifidobacterium longum) 및 락토바실러스 헬베티커스(Lactobacillus helveticus) 로 이루어진 군에서 선택된 어느 하나의 균주를 접종하여 발효시킴으로써 수득된 발효오디추출물을 포함할 수 있으며, 이 경우 발효 전 오디추출물보다 항산화 효과가 현저히 향상될 수 있다. 또한 이 경우 상기 발효오디추출물은 80~150 ㎍/ml의 농도로 항산화 조성물 내 포함될 수 있으며, 만약 상기 발효오디추출물의 농도가 80㎍/ml 미만이거나 150 ㎍/ml를 초과할 경우, 목적하는 수준으로 항산화 효과가 향상되지 않을 수 있다.In addition, the antioxidant composition according to an embodiment of the present invention contains Lactobacillus plantarum, Streptococcus thermophilus, Bifidobacterium longum (Lactobacillus plantarum), Bifidobacterium longum ( Bifidobacterium longum) and Lactobacillus helveticus may include a fermented mulberry extract obtained by inoculating and fermenting any one strain selected from the group consisting of, in this case, the antioxidant effect is significantly improved than that of the mulberry extract before fermentation can be In addition, in this case, the fermented mulberry extract may be included in the antioxidant composition at a concentration of 80 to 150 μg/ml, and if the concentration of the fermented mulberry extract is less than 80 μg/ml or exceeds 150 μg/ml, the desired level Therefore, the antioxidant effect may not be improved.
다음으로, 본 발명의 다른 일 실시예에 따르면, 추출 용매로 20~40%(v/v) 주정을 이용하여 추출된 오디 추출물은 treptococcus thermophilus 및 락토바실러스 헬베티커스(Lactobacillus helveticus) 로 이루어진 군에서 선택된 어느 하나의 균주를 접종하여 발효시킴으로써 발효 전 오디추출물보다 항산화 효과가 현저히 향상된 발효오디추출물로 수득될 수 있다. 또한 이 경우 상기 발효오디추출물은 15~60 ㎍/ml의 농도로 항산화 조성물 내 포함될 수 있으며, 만약 상기 발효오디추출물의 농도가 15㎍/ml 미만이거나 60 ㎍/ml를 초과할 경우, 목적하는 수준으로 항산화 효과가 향상되지 않을 수 있다.Next, according to another embodiment of the present invention, the mulberry extract extracted using 20-40% (v/v) alcohol as an extraction solvent is from the group consisting of treptococcus thermophilus and Lactobacillus helveticus. By inoculating and fermenting any one of the selected strains, it can be obtained as a fermented mulberry extract with significantly improved antioxidant effect than the fermented mulberry extract before fermentation. Also in this case, the fermented mulberry extract may be included in the antioxidant composition at a concentration of 15 to 60 µg/ml, and if the concentration of the fermented mulberry extract is less than 15 µg/ml or exceeds 60 µg/ml, the desired level Therefore, the antioxidant effect may not be improved.
상기 오디 추출물 제조 시 추출 용매로 20~40%(v/v) 주정을 이용하여 추출될 경우, 50~90℃의 온도에서 2~8 시간동안 수행될 수 있으며, 더욱 바람직하게는 상기 추출은 2~5회 반복하여 수행될 수 있다. 상기 열처리 반복 수행 시 목적하는 온도에 도달한 후 유지되고, 상온으로 냉각한 후에 다시 열처리가 시작될 수 있다.When the extract is extracted using 20-40% (v/v) alcohol as an extraction solvent when preparing the extract, it may be performed at a temperature of 50 to 90° C. for 2 to 8 hours, and more preferably, the extraction is 2 It can be performed by repeating ~5 times. When the heat treatment is repeatedly performed, the heat treatment is maintained after reaching the desired temperature, and after cooling to room temperature, the heat treatment may be started again.
다음으로, 본 발명의 또 다른 일 실시예에 따르면 추출 용매로 60~80%(v/v) 주정을 이용하여 추출된 오디 추출물은 락토바실러스 플랜타럼(Lactobacillus plantarum) 균주를 접종하여 발효시킴으로써 발효 전 오디추출물보다 항산화 효과가 현저히 향상된 발효오디추출물로 수득될 수 있다. 또한 이 경우 상기 발효오디추출물은 80~250 ㎍/ml의 농도로 항산화 조성물 내 포함될 수 있으며, 만약 상기 발효오디추출물의 농도가 80㎍/ml 미만이거나 250 ㎍/ml를 초과할 경우, 목적하는 수준으로 항산화 효과가 향상되지 않을 수 있다.Next, according to another embodiment of the present invention, the mulberry extract extracted using 60-80% (v/v) alcohol as an extraction solvent is inoculated with Lactobacillus plantarum strain and fermented before fermentation. It can be obtained as a fermented mulberry extract with significantly improved antioxidant effect than the mulberry extract. In addition, in this case, the fermented mulberry extract may be included in the antioxidant composition at a concentration of 80 to 250 μg/ml, and if the concentration of the fermented mulberry extract is less than 80 μg/ml or exceeds 250 μg/ml, the desired level Therefore, the antioxidant effect may not be improved.
상기 오디 추출물 제조 시 추출 용매로 60~80%(v/v) 주정을 이용하여 추출될 경우, 50~90℃의 온도에서 2~8 시간동안 수행될 수 있으며, 더욱 바람직하게는 상기 추출은 2~5회 반복하여 수행될 수 있다. 상기 열처리 반복 수행 시 목적하는 온도에 도달한 후 유지되고, 상온으로 냉각한 후에 다시 열처리가 시작될 수 있다.When the extract is extracted using 60 to 80% (v/v) alcohol as an extraction solvent when preparing the extract, it may be carried out at a temperature of 50 to 90° C. for 2 to 8 hours, and more preferably, the extraction is 2 It can be performed by repeating ~5 times. When the heat treatment is repeatedly performed, the heat treatment is maintained after reaching the desired temperature, and after cooling to room temperature, the heat treatment may be started again.
또한 상기 오디 추출물 발효 시, 발효는 30~40℃의 온도에서 48~96시간 동안 수행될 수 있다.In addition, during fermentation of the mulberry extract, fermentation may be performed at a temperature of 30 to 40° C. for 48 to 96 hours.
다음으로 본 발명에 따른 항산화 조성물을 포함하는 건강기능식품에 대하여 설명한다.Next, a health functional food containing the antioxidant composition according to the present invention will be described.
상기 건강기능식품 조성물의 종류에는 통상적으로 제조 및/또는 판매되는 것이라면 특별히 제한하지 않는다. 예를 들면, 육류, 소시지, 빵, 초콜릿, 캔디류, 스낵류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알코올음료 및 비타민 복합제 등이 있으며, 환제, 분말, 과립, 침제, 정제, 캡슐 또는 음료인 형태로 사용할 수 있고 통상적인 의미에서의 건강기능식품을 모두 포함한다.The type of the health functional food composition is not particularly limited as long as it is commonly manufactured and/or sold. For example, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages and vitamin complexes, etc. It can be used in the form of pills, powders, granules, needles, tablets, capsules or beverages, and includes all health functional foods in a conventional sense.
상기 건강기능식품이 음료 조성물일 경우, 본 발명에 따른 항산화 조성물을 함유하는 것 외에는 액체성분에는 특별한 제한은 없으며 통상의 음료와 같이 여러가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다.When the health functional food is a beverage composition, there is no particular limitation on the liquid component except that it contains the antioxidant composition according to the present invention, and it may contain various flavoring agents or natural carbohydrates as additional components as in a conventional beverage.
통상적으로, 건강기능식품에 포함되는 발효오디추출물의 양은 전체 식품 중량의 0.01~20 중량%, 바람직하게는 0.01~10 중량%로 포함될 수 있다. 또한, 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우에는 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용할 수도 있다.In general, the amount of the fermented cucumber extract contained in the health functional food may be included in an amount of 0.01 to 20% by weight, preferably 0.01 to 10% by weight of the total food weight. In addition, in the case of long-term intake for the purpose of health and hygiene or health control, it may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.
또한, 본 발명에 따른 항산화 조성물을 유효성분으로 포함하는 항산화용 화장품에 대하여 설명한다.In addition, an antioxidant cosmetic comprising the antioxidant composition according to the present invention as an active ingredient will be described.
화장료 조성물로 제제화되는 경우, 상기 항염증 조성물의 함량은 화장료 조성물 총 중량에 대하여 0.0001 내지 10 중량%이며, 바람직하게는 0.01 내지 5.0 중량%이다. 최소한의 자외선에 의한 피부 손상 개선 효과를 달성할 수 있도록 발효 오디 추출물의 함량은 상기 최소치 이상인 것이 바람직하며, 과량 첨가에 따른 사용감 저하 및 각종 제형에의 적용 가능성을 고려하여 발효 오디 추출물은 상기 최대치 이하인 것이 바람직하다. 이때, 상기 발효 오디 추출물의 함량은 제형 또는 화장료 조성물에 함유되는 성분들의 함량에 따라 상기 범위 내에서 적절히 조절될 수 있다.When formulated as a cosmetic composition, the content of the anti-inflammatory composition is 0.0001 to 10% by weight, preferably 0.01 to 5.0% by weight, based on the total weight of the cosmetic composition. The content of the fermented mulberry extract is preferably at least the above minimum value so as to achieve the skin damage improvement effect caused by minimal UV rays. it is preferable In this case, the content of the fermented mulberry extract may be appropriately adjusted within the above range according to the content of ingredients contained in the formulation or cosmetic composition.
이하, 본 발명의 항염증용 조성물을 함유하는 건강기능식품의 제조예를 설명하나, 본 발명은 이를 한정하고자 함이 아닌 단지 구체적으로 설명하고자 함이다.Hereinafter, an example of the preparation of a health functional food containing the anti-inflammatory composition of the present invention will be described, but the present invention is not intended to be limited thereto, but only to be specifically described.
<제조예 1><Production Example 1>
발효오디추출물 200 ㎎Fermented cucumber extract 200 mg
비타민 A 아세테이트 70 ㎍70 μg vitamin A acetate
비타민 E 1.0 ㎎Vitamin E 1.0 mg
비타민 B 1 0.13 ㎎Vitamin B 1 0.13 mg
비타민 B 2 0.15 ㎎Vitamin B 2 0.15 mg
비타민 B 6 0.5㎎Vitamin B 6 0.5mg
비타민 B 12 0.2 ㎍0.2 μg of vitamin B 12
비타민 C 10 ㎎
비오틴10 ㎍Biotin 10 μg
니코틴산아미드 1.7 ㎎Nicotinamide 1.7 mg
엽산 50 ㎍50 μg folic acid
판토텐산 칼슘 0.5 ㎎Calcium pantothenate 0.5 mg
황산제1철 1.75 ㎎Ferrous sulfate 1.75 mg
산화아연 0.82 ㎎Zinc oxide 0.82 mg
탄산마그네슘 25.3 ㎎Magnesium carbonate 25.3 mg
제1인산칼륨 15 ㎎Potassium monophosphate 15 mg
제2인산칼슘 55 ㎎Dibasic calcium phosphate 55 mg
구연산칼륨 90 ㎎Potassium citrate 90 mg
탄산칼슘 100 ㎎
염화마그네슘 24.8 ㎎Magnesium chloride 24.8 mg
이하, 본 발명의 항산화용 화장품의 제조예를 설명하나, 본 발명은 이를 한정하고자 함이 아닌 단지 구체적으로 설명하고자 함이다.Hereinafter, an example of the preparation of the antioxidant cosmetic of the present invention will be described, but the present invention is not intended to limit the present invention, but merely to describe it in detail.
<제조예2: 크림><Preparation Example 2: Cream>
항산화 조성물을 포함하는 크림을 통상의 방법에 따라 제조하였다.A cream containing the antioxidant composition was prepared according to a conventional method.
발효 오디 추출물: 1중량%Fermented mulberry extract: 1% by weight
친유형 모노스테아린산글리세린: 2중량%Lipophilic glycerin monostearate: 2% by weight
세테아릴알콜: 2중량%Cetearyl alcohol: 2% by weight
스테아린산: 1.5중량%Stearic acid: 1.5 wt%
폴리솔베이트 60: 1.5중량%Polysorbate 60: 1.5 wt%
솔비탄스테아레이트: 0.6중량%Sorbitan Stearate: 0.6 wt%
하이드로제네이티드 폴리이소부텐: 1중량%Hydrogenated polyisobutene: 1% by weight
스쿠알란: 3중량%Squalane: 3% by weight
광물유: 5중량%Mineral oil: 5% by weight
사이클로메치콘: 5중량%Cyclomethicone: 5% by weight
디메치콘: 1중량%Dimethicone: 1 wt%
초산토코페롤: 0.5중량%Tocopherol acetate: 0.5 wt%
글리세린: 5중량%Glycerin: 5% by weight
베타인: 3중량%Betaine: 3% by weight
트리에탄올아민: 1중량%Triethanolamine: 1% by weight
산탄검: 0.05중량%Xanthan Gum: 0.05% by weight
향: 적량Fragrance: Appropriate amount
방부제: 적량Preservative: Appropriate amount
색소: 적량Color: Appropriate amount
증류수: 잔량Distilled water: remaining
이하 하기 실시예를 통해 본 발명을 보다 상세히 설명한다. 그러나 하기 실시예는 본 발명의 기술적 사상의 내용과 범위를 쉽게 설명하기 위한 예시일 뿐, 이에 의해 본 발명의 기술적 범위가 한정되거나 변경되는 것은 아니다. 또한 이러한 예시에 기초하여 본 발명의 기술적 사상의 범위 안에서 다양한 변형과 변경이 가능함은 당업자에 의해 용이하게 결정될 수 있다.Hereinafter, the present invention will be described in more detail by way of Examples. However, the following examples are only examples for easily explaining the content and scope of the technical idea of the present invention, and thereby the technical scope of the present invention is not limited or changed. In addition, it can be easily determined by those skilled in the art that various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples.
(실시예 1)(Example 1)
건조된 오디를 분쇄하여 수득한 오디 분말을 증류수에 첨가한 후, 70℃의 온도에서 4시간 동안 3회 반복하여 가열추출하였다. 추출에 사용된 용매는 진공여과법을 통해 제거되었다. 수득된 오디 추출물에 농촌진흥청 국립농업과학원(KACC)으로부터 분양받은 락토바실러스 플랜타럼(Lactobacillus plantarum) 균주(기탁번호:KACC91147)를 오디 추출물에 접종하고 35±2℃에서 72시간 동안 발효하여 발효오디추출물을 수득하였다.After the dried mulberry powder obtained by pulverizing the mulberry was added to distilled water, the extraction was repeated three times at 70° C. for 4 hours by heating. The solvent used for extraction was removed through vacuum filtration. The Lactobacillus plantarum strain (Accession No.: KACC91147) distributed from the National Academy of Agricultural Sciences (KACC), Rural Development Administration, was inoculated into the obtained mulberry extract, and fermented at 35±2℃ for 72 hours to obtain a fermented mulberry extract. was obtained.
(실시예 2~15)(Examples 2-15)
실시예1과 동일하게 실시하되, 하기 표 1에 기재된 바와 같이 추출용매 및/또는 발효에 사용되는 균주를 달리하여 발효오디추출물을 수득하였다.It was carried out in the same manner as in Example 1, except as shown in Table 1 below, by changing the extraction solvent and/or the strain used for fermentation to obtain a fermented oyster extract.
(비교예 1)(Comparative Example 1)
실시예1과 동일하게 실시하되, 발효하지 않은 오디 추출물을 준비하였다.It was carried out in the same manner as in Example 1, but an unfermented mulberry extract was prepared.
(비교예 2)(Comparative Example 2)
실시예1과 동일하게 실시하되, 추출 용매로 30%(v/v) 주정을 사용하고, 발효하지 않은 오디 추출물을 준비하였다.It was carried out in the same manner as in Example 1, except that 30% (v/v) alcohol was used as an extraction solvent, and an unfermented mulberry extract was prepared.
(비교예 3)(Comparative Example 3)
실시예1과 동일하게 실시하되, 추출 용매로 70%(v/v) 주정을 사용하고, 발효하지 않은 오디 추출물을 준비하였다.It was carried out in the same manner as in Example 1, except that 70% (v/v) alcohol was used as an extraction solvent, and an unfermented mulberry extract was prepared.
(Lactobacillus plantarum, 기탁번호: KACC91146)(L.P)Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146) (LP)
(Streptococcus thermophilus, 기탁번호: KACC91147)(S.th)Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147)(S.th)
(Bifidobacterium longum, 기탁번호: KACC91563)(B.L)Bifidobacterium longum
(Bifidobacterium longum, accession number: KACC91563) (BL)
(Lactobacillus helveticus, 기탁번호: KACC91148)(L.H)Lactobacillus helveticus
(Lactobacillus helveticus, accession number: KACC91148) (LH)
(Enterococcus thailandicus, 기탁번호: KACC92253P)(E.th)Enterococcus tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th)
(Lactobacillus plantarum, 기탁번호: KACC91146)(L.P)Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146) (LP)
(Streptococcus thermophilus, 기탁번호: KACC91147)(S.th)Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147)(S.th)
(Bifidobacterium longum, 기탁번호: KACC91563)(B.L)Bifidobacterium longum
(Bifidobacterium longum, accession number: KACC91563) (BL)
(Lactobacillus helveticus, 기탁번호: KACC91148)(L.H)Lactobacillus helveticus
(Lactobacillus helveticus, accession number: KACC91148) (LH)
(Enterococcus thailandicus, 기탁번호: KACC92253P)(E.th)Enterococcus tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th)
(Lactobacillus plantarum, 기탁번호: KACC91146)(L.P)Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146) (LP)
(Streptococcus thermophilus, 기탁번호: KACC91147)(S.th)Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147)(S.th)
(Bifidobacterium longum, 기탁번호: KACC91563)(B.L)Bifidobacterium longum
(Bifidobacterium longum, accession number: KACC91563) (BL)
(Lactobacillus helveticus, 기탁번호: KACC91148)(L.H)Lactobacillus helveticus
(Lactobacillus helveticus, accession number: KACC91148) (LH)
(Enterococcus thailandicus, 기탁번호: KACC92253P)(E.th)Enterococcus tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th)
(실험예1) DPPH 라디칼 소거활성 측정(Experimental Example 1) Measurement of DPPH radical scavenging activity
실시예에서 제조한 발효 오디 추출물, 및 비교예에서 제조한 오디 추출물에 대하여 DPPH 라디칼 소거활성을 측정하였다.DPPH radical scavenging activity was measured for the fermented mulberry extract prepared in Example and the mulberry extract prepared in Comparative Example.
시료를 증류수로 희석하여 20, 40, 100, 200 ㎍/mL 농도로 각각 1 mL 씩 제조하였다. standard로 사용되는 BHT 용액은 BHT를 메탄올로 희석하여 20, 40, 100, 200 ㎍/mL의 농도로 각각 1 mL씩 제조하였다. DPPH 용액은 DPPH 0.002 g에 메탄올 25 mL를 혼합하여 제조하였다.The samples were diluted with distilled water to prepare 1 mL each at 20, 40, 100, and 200 μg/mL concentrations. The BHT solution used as a standard was prepared by diluting BHT with methanol to a concentration of 20, 40, 100, and 200 μg/mL, each 1 mL. The DPPH solution was prepared by mixing 25 mL of methanol with 0.002 g of DPPH.
96 well plate에 BHT용액과 메탄올을 각각 80 mL씩 혼합한 군, BHT와 DPPH 용액을 각각 80 mL씩 혼합한 군, 시료와 DPPH 용액을 각각 80 mL씩 혼합한 군, 메탄올과 DPPH용액을 각각 80 mL씩 혼합한 군, 메탄올만을 160 mL씩 처리한 군, 증류수와 DPPH용액을 각각 80 mL씩 혼합한 군, 증류수와 메탄올을 각각 80 mL씩 혼합한 군을 각각 구분하여 분주한 후 빛과 반응하지 못하게 포일로 감싸준 뒤 실온에서 30분간 방치하였다. ELISA reader를 이용해 517㎚에서 흡광도를 측정하였다.In a 96 well plate, a group in which 80 mL of BHT solution and methanol were mixed, 80 mL each of BHT and DPPH solution, 80 mL each of sample and DPPH solution, and 80 mL of methanol and DPPH solution each Do not react with light after dividing into a group in which each mL was mixed, 160 mL of methanol alone, 80 mL of distilled water and DPPH solution each, and a group that mixed 80 mL of distilled water and methanol each. It was then wrapped with foil and left at room temperature for 30 minutes. Absorbance was measured at 517 nm using an ELISA reader.
흡광도 측정 후 동일한 추출 용매 및 동일한 추출물 농도에서 발효 오디 추출물의 발효 전 대비 발효 후의 DPPH 라디칼 소거능 증가율을 하기 계산식 1로부터 계산하여, 그 결과를 도 1a 내지 도 1c에 도시하였다.After the absorbance measurement, the increase rate of the DPPH radical scavenging ability of the fermented mulberry extract after fermentation compared to before fermentation in the same extraction solvent and the same extract concentration was calculated from Equation 1 below, and the results are shown in FIGS. 1A to 1C .
[계산식 1] [Formula 1]
상기 계산식 1에서, R, RA, RB는 각각 라디칼 소거능 증가율, 발효 오디 추출물의 라디칼 소거능, 발효전 오디추출물의 라디칼 소거능이다.In Equation 1, R, R A , and R B are the radical scavenging ability increase rate, the radical scavenging ability of the fermented mulberry extract, and the radical scavenging ability of the mulberry extract before fermentation, respectively.
도 1a는 추출 용매로 물을 사용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 비피도박테리움 롱검(Bifidobacterium longum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 및 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주를 접종하여 발효된 각각의 발효 오디 추출물의 농도에 따른 DPPH 라디칼 소거능 증가율을 도시한 그래프이다.Figure 1a is Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum), Streptococcus thermophilus ( Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented mulberry extract fermented by inoculation.
도 1a를 참조하면 추출 용매로 물을 사용할 경우 발효 오디 추출물은 100㎍/ml의 농도에서 DPPH 라디칼 소거능이 현저히 향상되는 것을 확인할 수 있다.Referring to FIG. 1a , when water is used as the extraction solvent, it can be seen that the fermented mulberry extract significantly improves the DPPH radical scavenging ability at a concentration of 100 μg/ml.
도 1b는 추출 용매로 30%(v/v) 주정을 사용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 비피도박테리움 롱검(Bifidobacterium longum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 또는 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주를 접종하여 발효된 각각의 발효 오디 추출물의 농도에 따른 DPPH 라디칼 소거능 증가율을 도시한 그래프이다.Figure 1b is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the mulberry extract extracted using 30% (v / v) alcohol as an extraction solvent , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus thailandicus (Enterococcus thailandicus) strains are inoculated and fermented. It is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented mulberry extract.
도 1b를 참조하면, 락토바실러스 헬베티커스(Lactobacillus helveticus) 또는 스트렙코커스 써모필러스(Streptococcus thermophilus) 균주를 접종하여 수득된 발효 오디 추출물은 20, 40㎍/ml의 농도에서 DPPH 라디칼 소거능이 현저히 향상되는 것을 확인할 수 있다.Referring to FIG. 1b, the fermented mulberry extract obtained by inoculating Lactobacillus helveticus or Streptococcus thermophilus strains has significantly improved DPPH radical scavenging activity at concentrations of 20 and 40 μg/ml. it can be confirmed that
도 1c는 추출 용매로 70%(v/v) 주정을 사용하여 추출된 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 헬베티커스(Lactobacillus helveticus), 비피도박테리움 롱검(Bifidobacterium longum), 스트렙코커스 써모필러스(Streptococcus thermophilus) 또는 엔테로코커스 타이랜디커스(Enterococcus thailandicus) 균주를 접종하여 발효된 각각의 발효 오디 추출물의 농도에 따른 DPPH 라디칼 소거능 증가율을 도시한 그래프이다.Figure 1c is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the mulberry extract extracted using 70% (v / v) alcohol as an extraction solvent , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus thailandicus (Enterococcus thailandicus) strains are inoculated and fermented. It is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented mulberry extract.
도 1c를 참조하면, 락토바실러스 플랜타럼(Lactobacillus plantarum) 균주를 접종하여 수득된 발효 오디 추출물은 100, 200㎍/ml의 농도에서 DPPH 라디칼 소거능이 현저히 향상되는 것을 확인할 수 있다.Referring to FIG. 1C , it can be seen that the fermented mulberry extract obtained by inoculating a Lactobacillus plantarum strain has significantly improved DPPH radical scavenging ability at concentrations of 100 and 200 μg/ml.
Claims (10)
Lactobacillus helveticus (Lactobacillus helveticus, KACC91148), Lactobacillus plantarum ( Lactobacillus plantarum, KACC91146) and Streptococcus thermophilus ( Streptococcus thermophilus , KACC91147) by inoculating any one strain selected from the group consisting of fermented mulberry extract An antioxidant composition comprising as an active ingredient a fermented mulberry extract obtained by
상기 오디 추출물은 추출 용매로 물을 이용하여 추출되고, 상기 발효 오디 추출물은 상기 오디 추출물에 락토바실러스 헬베티커스(Lactobacillus helveticus, KACC91148), 락토바실러스 플랜타럼(Lactobacillus plantarum, KACC91146) 및 스트렙코커스 써모필러스(Streptococcus thermophilus, KACC91147)로 이루어진 군에서 선택된 어느 하나의 균주를 접종하여 발효시킴으로써 수득된 것을 특징으로 하는 항산화 조성물.
According to claim 1,
The mulberry extract is extracted using water as an extraction solvent, and the fermented mulberry extract is Lactobacillus helveticus (KACC91148), Lactobacillus plantarum (KACC91146), and Streptococcus thermopiler in the mulberry extract. Antioxidant composition, characterized in that it is obtained by inoculating any one strain selected from the group consisting of Streptococcus thermophilus, KACC91147) and fermenting.
상기 발효 오디 추출물은 80~150 ㎍/ml의 농도로 포함되는 항산화 조성물.
3. The method of claim 2,
The antioxidant composition wherein the fermented mulberry extract is contained in a concentration of 80 to 150 ㎍ / ml.
상기 오디 추출물은 추출 용매로 20~40%(v/v) 주정을 이용하여 추출되고, 상기 발효 오디 추출물은 상기 오디 추출물에 스트렙코커스 써모필러스(Streptococcus thermophilus, KACC91147) 및 락토바실러스 헬베티커스(Lactobacillus helveticus, KACC91148)로 이루어진 군에서 선택된 어느 하나의 균주를 접종하여 발효시킴으로써 수득된 것을 특징으로 하는 항산화 조성물.
According to claim 1,
The mulberry extract is extracted using 20-40% (v/v) alcohol as an extraction solvent, and the fermented mulberry extract contains Streptococcus thermophilus (KACC91147) and Lactobacillus helveticus ( Lactobacillus helveticus , KACC91148) Antioxidant composition, characterized in that obtained by inoculating any one strain selected from the group consisting of and fermentation.
상기 발효 오디 추출물은 15~60 ㎍/ml의 농도로 포함되는 항산화 조성물.
5. The method of claim 4,
The antioxidant composition wherein the fermented cucumber extract is contained in a concentration of 15 to 60 μg/ml.
상기 오디 추출물은 추출 용매로 60~80%(v/v) 주정을 이용하여 추출되고, 상기 발효 오디 추출물은 상기 오디 추출물에 락토바실러스 플랜타럼(Lactobacillus plantarum, KACC91146) 균주를 접종하여 발효시킴으로써 수득된 것을 특징으로 하는 항산화 조성물.
According to claim 1,
The mulberry extract is extracted using 60 to 80% (v / v) alcohol as an extraction solvent, and the fermented mulberry extract is obtained by inoculating and fermenting the mulberry extract with Lactobacillus plantarum (KACC91146) strain. Antioxidant composition, characterized in that.
상기 발효 오디 추출물은 85~250 ㎍/ml의 농도로 포함되는 항산화 조성물.
7. The method of claim 6,
The antioxidant composition wherein the fermented mulberry extract is contained in a concentration of 85 to 250 ㎍ / ml.
A health functional food for antioxidants comprising the antioxidant composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200151631A KR102294278B1 (en) | 2018-12-07 | 2020-11-13 | Antioxidant composition containing femented mulberry extract |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180157250A KR102185438B1 (en) | 2018-12-07 | 2018-12-07 | Antioxidant composition containing femented mulberry extract |
| KR1020200151631A KR102294278B1 (en) | 2018-12-07 | 2020-11-13 | Antioxidant composition containing femented mulberry extract |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180157250A Division KR102185438B1 (en) | 2018-12-07 | 2018-12-07 | Antioxidant composition containing femented mulberry extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20200130800A KR20200130800A (en) | 2020-11-20 |
| KR102294278B1 true KR102294278B1 (en) | 2021-08-27 |
Family
ID=73697159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200151631A KR102294278B1 (en) | 2018-12-07 | 2020-11-13 | Antioxidant composition containing femented mulberry extract |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102294278B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023177248A1 (en) * | 2022-03-17 | 2023-09-21 | 동국대학교 와이즈캠퍼스 산학협력단 | Pharmaceutical composition for preventing or treating alzheimer's disease, comprising, as active ingredient, lactic acid bacteria fermentation solution of mori fructus extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005278517A (en) * | 2004-03-30 | 2005-10-13 | Kumamoto Technology & Industry Foundation | Lactic fermented food containing mulberry fruit juice |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150014014A (en) * | 2013-07-26 | 2015-02-06 | 경운대학교 산학협력단 | Fermented mulberry composition with antioxidant activity and method of preparing the same |
| KR101929328B1 (en) * | 2016-11-18 | 2018-12-18 | 대한민국 | Manufacturing method of berries fermented liquid using lactic acid bacteria and berries fermented liquid manufactured by same method |
-
2020
- 2020-11-13 KR KR1020200151631A patent/KR102294278B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005278517A (en) * | 2004-03-30 | 2005-10-13 | Kumamoto Technology & Industry Foundation | Lactic fermented food containing mulberry fruit juice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20200130800A (en) | 2020-11-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101704874B1 (en) | Cosmetic Compositions with Whitening and Anti-oxidative Effect Comprising of Phragmitis Rhizoma, Salicomia herbacea L. and Prunus mume | |
| KR102298700B1 (en) | Facturing method of functional liquefied healthfoods using Gastroia elata Blume and Polygonum multiflorum Thunberg | |
| KR102294278B1 (en) | Antioxidant composition containing femented mulberry extract | |
| KR102396588B1 (en) | Antioxidant composition containing femented Rubus coreanus extract | |
| KR102228257B1 (en) | Composition for anti-inflammation or anti-acne comprising extract of Immature Citrus Fruit, Curcuma longa and citrus blossom honey | |
| KR102052523B1 (en) | A composition having anti-bacterial activity comprising Selaginella tamariscina extracts, fractions thereof or compounds isolated therefrom as an active ingredient | |
| KR102185437B1 (en) | Antioxidant composition containing femented Rubus coreanus extract | |
| KR101679480B1 (en) | Cosmetic Compositions Including a Natural Extract for Improvement of Acne | |
| KR102298782B1 (en) | Polygonum multiflorum Thunberg fermented Extract composition and manufacturing method thereof | |
| KR102185438B1 (en) | Antioxidant composition containing femented mulberry extract | |
| KR101398549B1 (en) | A composition for skin disease improvement comprising extracts or fractions of Eremochloa ophiuroides as an active ingredient | |
| KR101891408B1 (en) | A composition comprising ganoderma lucidum grown on hulled barley extracts having anti-oxidation or anti-inflammation activity | |
| KR102331207B1 (en) | Antioxidant composition containing femented Rubus coreanus extract | |
| KR102154139B1 (en) | Composition comprising fermentation of sap of painted maple, cacao nibs extract and granat extract | |
| KR102212517B1 (en) | Polygonum multiflorum Thunberg fermented Extract composition and manufacturing method thereof | |
| KR102189326B1 (en) | Composition comprising lava seawater mineral water for promoting beneficial bacteria and suppressing harmful bacteria and method for manufacturing the same | |
| WO2018101673A2 (en) | Skin whitening composition containing fermented coffee beans as active ingredient | |
| KR20170120053A (en) | the fermented samultang extracting method with the function of both anti-oxidation and immunity and the samultang extract using thereof | |
| KR100758266B1 (en) | Extract of chrysanthemum zawadskii removing hangover and having anti-oxidant activity | |
| KR20220094233A (en) | Composition with antibacterial, antioxidant, and anti-inflammatory activity containing ingredients converted to kimchi lactic acid bacteria and breast lactic acid bacteria in marigold extract | |
| KR102020822B1 (en) | Aronia extract with reduced astringency and manufacturing method of the same | |
| KR102175244B1 (en) | antioxidant composition comprising Astragalus membranaceus and method of manufacturing the same | |
| KR102214621B1 (en) | Functional food composition containing black kelp | |
| KR20200083712A (en) | Composition containing an mixed fermentation extract of rubus coreanus, soy bean and zanthoxylum schinifolium as an active ingredient and its use | |
| KR101346139B1 (en) | Improved preparatoin method of black garlic and black onion using supersaturated salt solution and composion for improvement of lipid metabolism and liver function using them |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A107 | Divisional application of patent | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |