KR102302072B1 - Method for producing fermented Beta vulgaris extract with improved antioxidant activity and fermented Beta vulgaris extract produced by the same method - Google Patents

Abstract

The present invention relates to a method for preparing a fermented beet extract with enhanced antioxidant activity containing 5-hydroxymaltol and to a fermented beet extract prepared by the method, wherein the fermented beet extract of the present invention contains 5-hydroxymaltol compared to a non-fermented beet extract. Since it contains hydroxymaltol and has excellent antioxidant activity, it can be usefully used as a material for antioxidant health functional foods and cosmetics.

Description

Method for producing fermented beetroot extract with enhanced antioxidant activity and fermented beetroot extract produced by the same method

The present invention relates to a method for producing a fermented beetroot extract with enhanced antioxidant activity, and to a fermented beetroot extract prepared by the method.

Active oxygen is produced by enzyme system, reduction metabolic process, chemical agent, pollutant and photochemical reaction from basal triplet oxygen, which is a stable molecular state widely present in nature, and the products include superoxide and hydrogen peroxide. peroxide), hydroxyl radical, and singlet oxygen. Although active oxygen is an essential substance used for sterilization of macrophages and removal of old proteins in the living body, it is highly reactive and can cause harmful reactions in the living body. also cause Due to this, it is known to cause various diseases such as cancer, stroke, heart disease, skin disease, digestive disease, inflammation, rheumatism, autoimmune disease, and aging and aging.

Antioxidants that can increase the antioxidant defense system in vivo or control reactive oxygen species include tocopherols, BHT (butylated hydroxytoluene), BHA (butylated hydroxyanisole), propyl gallate, TBHQ (tertiarybutyl hydroquinone), ascorbic acid, etc. There is this. BHT and BHA, which are synthetic oxidizers with relatively excellent antioxidant effects, are more widely used than tocopherol or vitamin C because of their excellent efficacy and low price. has been known to In recent years, research to enhance the antioxidant effect while reducing toxicity by using a material extracted from a plant that does not have side effects on the human body is continuing.

Beta ( Beta vulgaris ) is also called geungongchae, irisdu, flamingchae, and is native to southern Europe and North Africa along the Mediterranean coast. Since it is relatively easy to cultivate and the whole plant can be used, it is a popular crop that is easily cultivated at home in foreign countries. In Korea, it is mainly produced in Icheon, Gyeonggi-do, Pyeongchang, Gangwon-do, and Jeju-do. The red root is similar to that of Ganghwa turnip in Korea. 8% of beets are composed of chlorine, and this chlorine component has a liver purifying effect and is effective for bone formation and infant development. In addition, since it contains a large amount of iron and vitamins, it aids in the production of red blood cells, purifies the blood and improves blood circulation, thereby improving blood circulation disorders. In addition, beets are known to be effective not only in preventing gastric damage and protecting the gastric mucosa, but also in aging, anemia, stress, vision recovery, cell replication function, and detoxification.

On the other hand, Korean Patent No. 1922724 discloses 'Health supplement composition including fermented beetroot and manufacturing method thereof', and Korean Patent No. 1682156 discloses 'Protection of immune-hematopoietic function disorder due to radiation using red beet extract. 'Composition for use' is disclosed, but there is no description of the method for producing a fermented beet extract with enhanced antioxidant activity of the present invention and the fermented beet extract prepared by the method.

The present invention has been derived by the above requirements, and the present inventors inoculated Lactobacillus rhamnosus into beet powder, cultured with shaking for 5 days and fermented, and then fermented beetroot using ethyl acetate. was prepared, and it was confirmed that the prepared fermented beet extract had superior antioxidant activity compared to the non-fermented beet extract. In addition, 5-hydroxymaltol from the beet ferment extract was sequentially subjected to ODS chromatography, silica gel chromatography, Sephadex G-10 chromatography, ODS C18 TLC chromatography and HPLC for the prepared beet ferment extract. (hydroxymaltol) was isolated and purified, and the present invention was completed by confirming that 5-hydroxymaltol had excellent antioxidant activity.

In order to solve the above problems, the present invention comprises the steps of (1) adding beet powder to a liquid medium and sterilizing to prepare a medium for fermentation of beets; (2) inoculating the lactic acid bacteria culture medium in the beet fermentation medium of step (1), culturing and fermenting, followed by centrifugation to obtain a supernatant; and (3) mixing and extracting the supernatant of the step (2) and an extraction solvent; to provide.

In addition, the present invention provides a fermented beetroot extract with enhanced antioxidant activity containing 5-hydroxymaltol, prepared by the above method.

In addition, the present invention provides a health functional food and cosmetic composition for antioxidants containing, as an active ingredient, the fermented beetroot extract with enhanced antioxidant activity containing the 5-hydroxymaltol.

The fermented beet extract of the present invention has excellent antioxidant activity as 5-hydroxymaltol having excellent antioxidant activity is newly generated by the fermentation process, so it may be usefully used in the development of food and cosmetic compositions for antioxidants.

1 is a result of confirming the ABTS radical scavenging ability (A) and DPPH radical scavenging ability (B) of the non-fermented beet extract (control group) and the fermented beet extract.
2 is a result of analyzing a non-fermented beet extract and a fermented beet extract using high pressure liquid chromatography (HPLC). The red squares correspond to the peaks of newly formed substances in fermented beets.
3 to 5 are results of chromatography to purify the material produced from the beet ferment extract. 3A is a chromatography result using an ODS C18 open column; Figure 3B is a result of silica gel chromatography (silical gel choromatography), Figure 3B-a is the result of confirming the ODS C18 open column result with a silica gel plate, Figure 3B-b is the result of confirming the result of silica gel chromatography with a silica gel plate. 4A is a chromatography (a) result using a Sephadex G-10 column and a chromatography (b) result using a silica gel plate and an ODS C18 plate, and FIG. 4B is a Prep C18 thin layer chromatography (TLC) using an ODS C18 plate for separation. Results, Figure 5 shows the results of purification of the material using Prep HPLC (A) and the results of confirming the purified material using a silica gel plate (B).
6 and 7 are the results of analyzing the structure of the material purified from the beet ferment extract, FIG. 6 is the result of performing one-dimensional NMR (H-NMR, A; and C-NMR, B) analysis, FIG. is the result of performing two-dimensional NMR (HMBC, A; and HMQC, B).
8 is a result of measuring the molecular weight of a substance purified from a beet ferment extract using an ESI-mass spectophotometer.
9 is a result confirming the DPPH radical scavenging ability of 5-hydroxymaltol separated and purified from a beet ferment extract.

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

(1) adding beet powder to a liquid medium and sterilizing to prepare a medium for fermentation of beets;

(2) inoculating the lactic acid bacteria culture medium in the beet fermentation medium of step (1), culturing and fermenting, followed by centrifugation to obtain a supernatant; and

(3) providing a method for producing a beet ferment extract with enhanced antioxidant activity containing 5-hydroxymaltol, characterized in that it comprises; (3) mixing and extracting the supernatant from step (2) do.

In the method according to an embodiment of the present invention, the medium for fermentation of beets in step (1) may be prepared by adding 0.5 to 1.5% (w/v) of beet powder to the liquid medium and sterilizing, preferably, , More preferably, it may be prepared by adding 1% (w/v) of beet powder to the liquid medium and sterilizing, but is not limited thereto.

In addition, the liquid medium may be an MRS medium, but is not limited thereto, and in addition to the medium, various commercial mediums that can be used for culturing lactic acid bacteria may be used.

In the method according to an embodiment of the present invention, the lactic acid bacteria of step (2) may preferably be Lactobacillus rhamnosus , and more preferably 6×10 ⁵ to 8×10 ⁵ CFU/ ㎖ concentration of Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) It may be GG, and more preferably, it may be Lactobacillus rhamnosus GG (Korea Research Institute of Bioscience and Biotechnology, KCTC) at a concentration of ^{7×10 5 CFU/ml, but is not limited thereto.}

In addition, in the method according to an embodiment of the present invention, the fermentation of step (2) is preferably 0.5 to 1.5% (v / v) of Lactobacillus rhamnosus culture medium in the medium for fermentation of beets of step (1). ) may be fermented by shaking culture at 28 to 32 ° C for 4 to 6 days, more preferably after adding the Lactobacillus rhamnosus culture solution to the medium for beet fermentation at 1% (v / v) It may be fermented by shaking culture at 30° C. for 5 days, but is not limited thereto.

In the method according to an embodiment of the present invention, the extraction solvent in step (3) is at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, ethyl acetate, acetone, butyl acetate, and 1,3-butylene glycol. It may be extracted using a solvent, preferably, may be extracted using ethyl acetate, but is not limited thereto.

In the method according to an embodiment of the present invention, the method for producing a beet ferment extract with enhanced antioxidant activity containing 5-hydroxymaltol, more specifically

(1) adding 0.5 to 1.5% (w/v) of beet powder to a liquid medium and sterilizing to prepare a medium for fermentation of beets;

(2) Inoculate the culture medium of the beetroot fermentation of step (1) at 0.5-1.5% (v/v) with a Lactobacillus rhamnosus GG strain culture ^{of 6×10 5} ~ 8×10 ^{5 CFU/ml concentration, and 28-} After fermenting by shaking culture at 32 ° C. for 4 to 6 days, centrifugation to obtain a supernatant; and

(3) extracting the supernatant of the step (2) by mixing the same amount with the ethyl acetate solvent;

More specifically,

(1) adding 1% (w/v) of beet powder to a liquid medium and sterilizing to prepare a medium for fermentation of beets;

(2) Inoculated with 1% (v/v) Lactobacillus rhamnosus GG strain culture medium at a concentration of ^{7×10 5} CFU/ml in the beet fermentation medium of step (1) and cultured with shaking at 30° C. for 5 days After fermentation, centrifugation to obtain a supernatant; and

(3) extracting the supernatant of the step (2) by mixing the same amount with the ethyl acetate solvent; but is not limited thereto.

The present invention also provides a fermented beetroot extract with enhanced antioxidant activity, containing 5-hydroxymaltol, prepared by the method of the present invention. In the fermented beet extract, 5-hydroxymaltol, which was not contained in the non-fermented beet extract, was newly generated, and 5-hydroxymaltol separated and purified from the fermented beet extract has an excellent DPPH radical scavenging ability.

The present invention also provides a health functional food composition for antioxidants containing, as an active ingredient, the fermented beetroot extract with enhanced antioxidant activity containing the 5-hydroxymaltol.

In the health functional food composition of the present invention, the fermented beet extract is the same as described above.

In the health functional food composition of the present invention, the fermented beet extract has an increased radical scavenging ability compared to the non-fermented beet extract, and 5-hydroxymaltol component is newly generated and thus has excellent antioxidant activity.

The antioxidant health functional food composition may be prepared in any one formulation selected from powder, granule, pill, tablet, capsule, candy, syrup, effervescent tablet and beverage, but is not limited thereto. The health functional food composition is not particularly limited as long as it can be ingested to increase antioxidant activity.

When the fermented beet extract of the present invention is used as a food additive, the fermented beet extract may be added as it is or used with other foods or food ingredients, and may be appropriately used according to a conventional method. The active ingredient may be used appropriately depending on the purpose of its use (prevention or improvement). In general, in the production of food or beverage, the non-fermented beet extract of the present invention is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, based on the raw material. However, in the case of long-term intake for the purpose of health control, it can be used in an amount within a range that does not cause any problems in terms of safety.

There is no particular limitation on the type of the food. Examples of foods to which the health functional food composition can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea There are drinks, alcoholic beverages, vitamin complexes, and the like, and includes all health foods in the ordinary sense. The beverage includes carbonated beverages, functional ionic beverages, juices (eg, apple, pear, grape, aloe, tangerine, peach, carrot, tomato juice, etc.), sikhye, and the like.

The functional food of the present invention includes ingredients commonly added during food production, for example, proteins, carbohydrates, fats, nutrients and seasonings. For example, when manufactured as a drink, natural carbohydrates or flavoring agents may be included as additional ingredients in addition to the active ingredient. The natural carbohydrates include monosaccharides (eg, glucose, fructose, etc.), disaccharides (eg, maltose, sucrose, etc.), oligosaccharides, polysaccharides (eg, dextrin, cyclodextrin, etc.) or sugar alcohols (eg, , xylitol, sorbitol, erythritol, etc.). As the flavoring agent, natural flavoring agents (eg, taumatine, stevia extract, etc.) and synthetic flavoring agents (eg, saccharin, aspartame, etc.) may be used. In addition to the health functional food composition, various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonic acid It may further contain a carbonation agent and the like used in beverages.

In addition to the above health functional food composition, various nutrients, vitamins, inhibitors, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, It may further contain a carbonation agent, etc. used in carbonated beverages. The ratio of these added ingredients is not very important, but is generally selected in the range of 0.01 to 0.1 parts by weight based on 100 parts by weight of the health functional food composition of the present invention.

The present invention also provides an antioxidant cosmetic composition comprising, as an active ingredient, a fermented beetroot extract with enhanced antioxidant activity containing the 5-hydroxymaltol.

In the cosmetic composition of the present invention, the fermented beet extract is the same as described above.

In the cosmetic composition of the present invention, the fermented beet extract has an increased radical scavenging ability compared to the non-fermented beet extract, and 5-hydroxymaltol component is newly generated and has excellent antioxidant activity, so skin aging prevention, whitening, and wrinkle improvement It can be used as a functional material for etc.

The cosmetic composition of the present invention may be prepared in any formulation conventionally prepared in the art, for example, a solution, suspension, emulsion, paste, gel, cream, lotion, powder, oil, powder foundation, emulsion It may be formulated as foundation, wax foundation and spray, and more specifically, skin, skin softener, skin toner, astringent, lotion, milk lotion, moisture lotion, nourishing lotion, massage cream, nourishing cream, eye cream, Moisture cream, hand cream, essence, nourishing essence, pack, cleansing foam, cleansing water, cleansing lotion, cleansing cream, body lotion, body cleanser, soap or powder may be prepared as cosmetic formulations, but is not limited thereto.

When the formulation of the cosmetic composition of the present invention is a paste, cream or gel, animal oil, vegetable oil, wax, paraffin, starch, tracanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide, etc. This can be used.

When the formulation of the cosmetic composition of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component, and in particular, in the case of a spray, additional chlorofluorohydro It may contain a propellant such as carbon, propane/butane or dimethyl ether.

When the formulation of the cosmetic composition of the present invention is a solution or emulsion, a solvent, solubilizer or emulsifier is used as a carrier component, for example, water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene fatty acid esters of glycol, 1,3-butylglycol oil, glycerol fatty esters, polyethylene glycol or sorbitan.

When the formulation of the cosmetic composition of the present invention is a suspension, as a carrier component, a liquid diluent such as water, ethanol or propylene glycol, ethoxylated isostearyl alcohol, a suspending agent such as polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester , microcrystalline cellulose, aluminum metahydroxide, bentonite, agar, or tracanth may be used.

The cosmetic composition of the present invention includes components commonly used in cosmetic compositions in addition to the above active ingredients, for example, fatty substances, organic solvents, solubilizers, thickeners and gelling agents, emollients, antioxidants, suspending agents, stabilizers, foaming agents ( foaming agents), fragrances, surfactants, water, ionic or nonionic emulsifiers, fillers, sequestering and chelating agents, preservatives, vitamins, blocking agents, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic active agents , conventional adjuvants such as lipid vesicles, and carriers.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Preparation of beet fermented extract

10 g of beet powder (provided by Jeju Technopark) obtained by crushing Jeju beetroot and lyophilizing it was titrated to pH 6.5 in 1 L of MRS (De Man, Rogosa and Sharpe) liquid medium and sterilized using an autoclave. A medium for beet fermentation was prepared. And the Lactobacillus rhamnosus GG culture medium used for beet fermentation was obtained by inoculating the MRS liquid medium and culturing for 2 days at 30°C and 150rpm conditions. ^{10 ml of a Lactobacillus rhamnosus GG culture solution at a concentration of 7×10 5} CFU/ml was added to 1 L of the prepared medium for fermentation of beets, and fermented by shaking culture at 30° C. and 150 rpm for 5 days. After fermentation was finished, centrifugation at 4,000 rpm for 10 minutes to obtain a supernatant, 1 L of the supernatant and 1 L of ethyl acetate were mixed. An extract was prepared. The prepared beet fermented product was dried under reduced pressure and concentrated to obtain 5 g, and then dissolved in 10 ml of methanol and used in the experiment. The non-fermented beet extract used as a control was prepared in the method for preparing the fermented beet extract, except for the step of inoculating a Lactobacillus rhamnosus culture medium and fermenting it by shaking culture.

Example 1. Analysis of Antioxidant Activity of Fermented Beet Extract

DPPH radical scavenging ability and ABTS radical scavenging ability were analyzed for the beet ferment extract of the present invention. First, in order to measure the DPPH radical scavenging ability, 40 μl of beet ferment extract (10 mg/ml) was dispensed into each well of a 96-well plate, and then 160 μl of DPPH (200 mM) was treated and reacted for 30 minutes in a dark condition at 37°C. After the reaction was completed, the absorbance was measured at a wavelength of 517 nm using a spectrophotometer. In addition, to measure the ABTS radical scavenging activity in 2.45mM potassium persulfate (potassium persulfate) was added to 7mM ABTS solution prior to use, create a radical ABTS solution was left to stand in a dark condition at room temperature for 16 hours, and to fit with OD _734nm = 0.7 diluted with water. After 20 μl of beet ferment extract (10 mg/ml) was dispensed into each well of a 96-well plate, 180 μl of ABTS solution was treated and reacted for 2 minutes. After the reaction was completed, the absorbance was measured at a wavelength of 734 nm using a spectrophotometer. As a control, a non-fermented beet extract was used.

As a result, the ABTS radical scavenging ability was about 55% in the non-fermented beet extract treatment group and about 95% in the beet ferment extract treatment group, and it was confirmed that the antioxidant activity of the beetroot fermented extract increased about 1.7 times compared to the non-fermented beet extract ( 1A). In addition, the DPPH radical scavenging ability was about 9% in the non-fermented beet extract treatment group and 29% in the beet ferment extract treatment group. ).

Example 2. Analysis of antioxidant activity of 5-hydroxymaltol isolated and purified from fermented beet extract

2-1. Separation and purification of antioxidants (5-hydroxymaltol) from beet fermented extracts

2-1-1. High pressure liquid chromatography (HPLC) analysis

The ethyl acetate layer was separated from the fermented beet extract and the non-fermented beet extract, concentrated, dried, and dissolved in methanol to prepare a sample, followed by HPLC. As a result, a peak corresponding to a material newly generated from the beet ferment extract was confirmed at a retention time of 7 minutes (FIG. 2). The material separated in the peak portion was separated at the beginning of HPLC performance because of very strong polarity.

2-1-2. Chromatographic analysis using ODS (C-18) open column

The properties of the beet ferment extract were identified through the HPLC, methanol and water were added to the material separated from the ethyl acetate layer, and then concentrated under reduced pressure to remove methanol, and a sample suspended in water was recovered. Then, the sample was placed in an ODS (octadecyl silica) column (10×10 cm), eluted with water (0% methanol), 10% methanol, or 20% methanol, and then dropped onto a silica plate (4×10 cm), and chloroform: methanol (10:1) As a result of separation using a solvent, a desired substance that would have used water was eluted (FIG. 3A). It was confirmed that the sample eluted with water had antioxidant activity, and purification was continued.

2-1-3. Silica gel chromatography

The sample eluted with water was concentrated to dryness, dissolved in chloroform: methanol (10: 1) solvent, and fractionated using an open silica gel column (50 × 4 cm), and the fractions were divided into 1, 2, 3, and 4 fractions, respectively. (Fig. 3B-a). Each fraction was dropped onto a silica gel plate (4×10 cm) and separated using a chloroform:methanol (10:1) solvent. As a result, the desired sulfation activity was confirmed in the second fraction (FIG. 3B-b), and subsequent purification steps fraction 2 was used as a sample.

2-1-4. Chromatography using a column packed with Sephadex G-10

After the fraction 2 sample was concentrated and dissolved in water, it was put into a column (50×4 cm) filled with Sephadex G-10 resin and fractionated again, and the fraction was divided into fractions 1 and 2, respectively (Fig. 4A-a). . As a result of confirming the degree of purification using a silica plate and an ODS C18 plate for each fraction, it was confirmed that the purification degree of fractions 2-2 was the best (FIGS. 4A-b). In addition, as a result of measuring the antioxidant activity of the 2-1 and 2-2 fractions, it was confirmed that the antioxidant activity of the 2-2 fraction was superior to that of the 2-1 fraction. By confirming that the purification effect of this material was better, the 2-1 fraction and ODS C18 plate for separation were used in the subsequent purification step.

2-1-5. Prep ODS C18 thin layer chromatography (TLC)

After dissolving 0.5 ml of the fraction 2-1 with methanol for large-capacity material separation, dropwise on a glass plate (20×20 cm) coded with ODS C18, and in a TLC chamber for 2 hours using a methanol:water (1:1) solvent. It was separated by development (FIG. 4B-a), and purified using a 20-sheet plate in the same manner as above. Next, the separated material was concentrated and dried, dissolved with methanol, and dropped onto a plastic plate (2×10 cm) coated with ODS C18, and materials 1 and 2 were mixed using a methanol:water (5:1) solvent. It was confirmed that it was purified (Fig. 4B-b). As a result of measuring the antioxidant activity of the purified materials No. 1 and No. 2, it was confirmed that the antioxidant activity of the No. 1 material was excellent.

2-1-6. Prep HPLC

After 500 μl of material 2 obtained through Prep TLC was injected into the HPLC device, HPLC was performed under methanol:RF=0.45 solvent conditions to separate the material corresponding to the main peak displayed at 36 minutes of retention time (FIG. 5A) . In addition, in order to confirm the isolated material, the material was again separated and purified using a C18 plate (FIG. 5B).

2-2. Structural analysis of purified substances from beet ferment extract

In order to analyze the structure of the material separated and purified from the beet ferment extract, one-dimensional NMR (nuclear magnetic resonance) methods H-NMR and C-NMR (FIG. 6), and two-dimensional NMR methods HMBC-NMR and HMQC- NMR (Fig. 7) was performed. In the H-NMR result of FIG. 6A, 7.84 ppm singlet proton means hydrogen bound to aromatic ring C-6, and 2.30 ppm singlet proton means methyl hydrogen bound to aromatic ring C-2. In the C-NMR result, 142.90 ppm is the carbon bonded to the aromatic ring C-2, 140.38 ppm is the carbon bonded to the aromatic ring C-3, 170.25 ppm is the carbon bonded to the aromatic ring C-4, and 145.80 ppm is the carbon bonded to the aromatic ring C-4. Carbon bonded to aromatic ring C-5, 151.83 ppm refers to carbon bonded to aromatic ring C-6, and 14.51 ppm refers to methyl carbon bonded to aromatic ring C-2 (CH ₃ 1, CH 1 , 4 C). In addition, in the HMBC result of FIG. 7A, 7.84 ppm singlet proton means hydrogen bound to aromatic ring C-6, 170.25 ppm, 145.80 ppm and 151.83 ppm mean carbon bond, and in the HMQC result of FIG. 7B, 2.20 ppm is methyl means proton.

In addition, by measuring the molecular weight with an ESI-Mass spectrometer, it was confirmed that the molecular weight was 143 g/mol (FIG. 8). Through this, it was confirmed that the substance purified from the beet ferment extract of the present invention was 5-hydroxymaltol.

2-3. Measurement of DPPH radical scavenging activity of 5-hydroxymaltol derived from beet ferment extract

As a result of performing the DPPH assay on 5-hydroxymaltol, an antioxidant isolated and purified from the beet ferment extract, it was confirmed that the DPPH radical scavenging ability was increased in a concentration-dependent manner of 5-hydroxymaltol (FIG. 9). Summarizing the above results, it was found that the antioxidant activity of the fermented beet extract of the present invention was enhanced by the 5-hydroxymaltol component newly produced by fermenting beets.

Claims (8)

(1) adding 0.5 to 1.5% (w/v) of beet powder to a liquid medium and sterilizing to prepare a medium for fermentation of beets;
(2) inoculating the culture solution of the Lactobacillus rhamnosus strain into the medium for fermentation of beets of step (1), fermenting by shaking culture at 28-32° C. for 4-6 days, and then centrifuging to obtain a supernatant; and
(3) extracting by mixing the supernatant of step (2) with an ethyl acetate solvent; manufacturing method. delete delete delete delete A fermented beetroot extract with enhanced antioxidant activity containing 5-hydroxymaltol, prepared by the method of claim 1 . A health functional food composition for antioxidants comprising, as an active ingredient, the fermented beetroot extract with enhanced antioxidant activity containing 5-hydroxymaltol of claim 6 . A cosmetic composition for antioxidants comprising the fermented beetroot extract with enhanced antioxidant activity containing 5-hydroxymaltol of claim 6 as an active ingredient.

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