KR102342359B1 - Functional food composition for improving blood circulation, including the Angelica gigas Nakai extract powder and Red Allium cepa fermentation concentrate powder and method for preparing same - Google Patents

Abstract

The present invention relates to a functional food composition for improving blood circulation, comprising an extract of Angelica pea extract and fermented red onion powder, and a method for preparing the same.
The present invention, Angelica gigas Nakai extract powder and red onion ( Red Allium cepa ) fermented concentrate powder 1: 3 to 7 functional food for improving blood circulation, characterized in that it comprises a mixture in a weight ratio of 7 The technical gist of the composition and its preparation method.

Description

Functional food composition for improving blood circulation, including the Angelica gigas Nakai extract powder and Red Allium cepa fermentation concentrate powder and method for preparing same}

The present invention relates to a functional food composition for improving blood circulation, comprising an extract of Angelica pea extract and fermented red onion powder, and a method for preparing the same.

Blood circulation refers to the movement of blood to each part of the body through blood vessels. Blood circulation in the human body is regulated by various factors, including physical factors such as hematocrit, viscosity, and shear stress caused by blood, as well as changes in blood lipid composition, blood cell (platelet) are the main factors.

In the normal state, homeostasis of these various factors is well maintained and blood circulation is regulated smoothly. However, if the blood circulation control function is disturbed by diseases such as diabetes, drugs, smoking, etc., plasma, platelets, and red blood cells are excessively aggregated and abnormal hemostasis (abnormal haemostasis) occurs, which impairs blood flow.

The blood circulation improving agent prevents the aging of cells and organs by restoring the impaired blood flow to a normal state, and promotes the growth and regeneration of cells. Alleviates hair loss symptoms caused by scalp blood circulation disorders.

However, since most of the various medicines developed so far for improving blood circulation are oral preparations, they cause symptoms such as gastrointestinal discomfort, diarrhea, and abdominal distension, and cause side effects such as tinnitus, hearing loss, increased blood pressure, increased heart rate, and gastrointestinal bleeding. This causes discomfort to stop taking it.

Therefore, while reducing the side effects of existing blood circulation improving agents, it is possible to improve blood circulation and increase capillary activity, and the development of foods containing natural products that are safe and suitable for the body is urgently required.

Registered in Korea Patent Publication No. 10-1799803, 2017.11.15.

The present invention was invented to solve the above problems, and it is a technical solution to provide a functional food composition for improving blood circulation and a method for manufacturing the same, comprising an extract powder and fermented red onion concentrate powder for improving blood circulation or preventing adult diseases make it a task

In order to solve the above problems, the present invention comprises the steps of preparing an Angelica gigas Nakai extract powder by alcohol extraction; Red onion ( Red Allium cepa ), the extract obtained by alcohol extraction is put into a strain culture medium, fermented, and then concentrated to prepare a fermented red onion powder; And preparing a mixture by mixing the extract powder and the concentrated red onion powder in a weight ratio of 1: 3 to 7; including, wherein the red onion concentrate powder is added to alcohol and heating to 35 to 45° C. to perform primary extraction as a primary extract; After filtering the first extract, centrifuging the filtered filtrate to obtain a first supernatant, and concentrating the first supernatant to obtain a red onion concentrate; Forming a fermented red onion by adding the red onion concentrate to a Bacillus subtilis- KJ3 strain culture solution and then fermenting it at 52 to 57° C.; centrifuging the fermented red onion for secondary extraction into a secondary supernatant and a secondary extract; and concentrating and pulverizing the supernatant separated by centrifugation after dissolving the secondary extract in alcohol, and forming the fermented red onion. Mojavensis-KJS3 ( Bacillus mojavensis- KJS3) or Bacillus polyfermenticus-KJS2 ( Bacillus polyfermenticus- KJS2) than during fermentation by the Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3), It provides a method for producing a functional food composition for improving blood circulation, comprising a red onion extract powder and fermented red onion concentrate powder, characterized in that the content of quercetin contained in the fermented red onion is high.

In the present invention, the Angelica keis extract powder is obtained by filtration after alcohol extraction of the Angelica basil powder under 35 ~ 45 ℃ to obtain a filtrate; after adding water to the filtrate, adjusting the pH to 5.0 and allowing it to stand to obtain a precipitate of Angelica basil through precipitation; And after adding 4 to 6L of alcohol per 1kg of the blue angelfish sediment, filtering and concentrating to powder it; characterized in that it is formed.

In the present invention, the decursin (decursin) content per 1 g of the extract powder is 100 to 150 mg, and the fermented red onion powder is characterized in that the quercetin (quercetin) content is 1 to 5 mg per 1 g.

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A functional food composition for improving blood circulation and a method for manufacturing the same, comprising the extract powder and red onion fermented concentrated powder of the present invention by means of a solution to the above problems, obtain an extract powder of Angelica basil through alcohol extraction, Separately, fermented red onion powder was fermented using useful microorganism Bacillus subtilis- KJ3 to increase the extraction efficiency of quercetin, an antioxidant compound contained in red onion. After obtaining it, it has the effect of improving its efficacy by applying it as a health food for improving blood circulation or preventing adult diseases through the delay of blood coagulation and antithrombotic effect by mixing the extract powder and fermented red onion powder.

1 is a photograph of an extract powder and red onion fermented concentrate.
Figure 2 is a process diagram according to a preferred embodiment of the present invention.
Figure 3 is a diagram of the manufacturing process of Angelica keiskei extract powder.
4 is a manufacturing process diagram of red onion fermented concentrated powder.
5 is a certificate of deposit of a new strain, Bacillus subtilis-KJ3 ( Bacillus subtilis-KJ3).
Figure 6 is a certificate of deposit of a new strain, Bacillus polyfermenticus-KJS2 (Bacillus polyfermenticus-KJS2).
7 is an HPLC diagram before/after bioconversion into three types of microorganisms.
8 is a graph showing antioxidant activity.
9 is a graph of blood AST and ALT measurement.
10 is a graph of total cholesterol measurement.
11 is a graph of triglyceride (TG) measurement.
12 is a graph of HDL cholesterol measurement.
13 is a graph of measurement of Catalase activity in the liver homogenate.
14 is a graph of SOD activity measurement in the liver homogenate.
15 is a graph of MDA measurement in liver homogenate.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a photograph of an extract powder and red onion fermented concentrate powder. Figure 1-(a) shows a photograph of red onion fermented concentrated powder, Figure 1-(b) shows a photograph of Angelica basil extract powder, and the functional food composition for improving blood circulation of the present invention is shown in FIG. Angelica gigas Nakai ) extract powder and red onion ( Red Allium cepa ) fermented concentrated powder is characterized in that it contains a mixture in a weight ratio of 1: 3 to 7.

It is preferable that the decursin content per 1 g of the Angelica perilla extract powder is 100 to 150 mg, and the fermented red onion powder preferably has a quercetin content of 1 to 5 mg per 1 g. If the decursin content is less than 100mg or the quercetin content per 1g of the red onion fermented concentrate powder is less than 1mg, it is difficult to sufficiently express a synergistic effect to improve blood circulation, and decursin per 1g ) content exceeds 150 mg, or if the quercetin content per 1 g of red onion fermented concentrate powder exceeds 5 mg, it is because there is a concern that the interaction between the red onion extract powder and the red onion fermented concentrate powder may not be good.

It is preferable that the permissible daily dose of Angelica asiatica extract powder is 0.1 to 1 g. If it is less than 0.1 g, the intended effect cannot be obtained, and if it exceeds 1 g, there is a possibility that a small amount of side effects may appear during long-term administration. More preferably, the daily dose is preferably 0.5 g.

The permissible daily dose of the red onion fermented concentrate powder is 1 to 5 g, but if it is less than 1 g, the desired effect cannot be sufficiently obtained as in the case of Angelica asiatica extract powder, and if it exceeds 5 g, there is a risk of unexpected side effects. For this reason, more preferably, the daily dose is 3 g.

However, the daily dose of Angelica Root extract powder and red onion fermented concentrate powder is not limited to the above-mentioned range, and can be variously changed depending on the type of applicable functional food.

2 is a flowchart according to a preferred embodiment of the present invention. As shown in FIG. 2, the functional food composition for improving blood circulation of the present invention comprises a step (S10) of alcohol extraction of Angelica basilica extract to prepare an extract powder, and an extract obtained through alcohol extraction of red onion in a strain culture medium. A step of preparing a fermented concentrated red onion powder by input, fermentation, and concentration (S20) and a step of preparing a mixture by mixing fermented red onion extract powder and red onion fermented concentrated powder in a weight ratio of 1: 3 to 7 (S30) is obtained through

By alcohol extraction of Angelica keiskei extract powder is prepared (S10).

3 is a flowchart of the production process of Angelica keiskei extract powder. As shown in FIG. 3 , after the dried and pulverized Angelica root powder is extracted twice, an additional post-processing is performed to obtain an extract powder of Angelica basilica.

First, after extracting alcohol under 35 ~ 45 ℃ Angelica basil powder to obtain a filtrate filtrate (S10a).

In other words, the raw material, Angelica keiskei, is crushed into several tens of meshes and dried so that the moisture content is 1-3%. Drying is difficult until the moisture content is less than 1%, and if the moisture content exceeds 3%, it contains a lot of moisture and adversely affects the addition process. There are concerns.

With respect to 100 parts by weight of the prepared Angelica keis powder, 300 to 700 parts by weight of 70% ethyl alcohol is added to alcohol and extracted first, and the first supernatant and the first extract are separated. When the amount of alcohol is less than 300 parts by weight during the primary extraction, the main useful ingredients such as decursin and decursinol angelate of the Angelica basil powder cannot be sufficiently extracted, and when it exceeds 700 parts by weight, less alcohol Compared to the case of extraction by adding an amount, there is no more excellent effect for extraction, but rather, there is a disadvantage that alcohol is used unnecessarily.

Then, with respect to 100 parts by weight of the primary extract on which the primary extraction is completed, 300 to 700 parts by weight of 70% ethyl alcohol is added to alcohol, followed by secondary extraction to separate the secondary supernatant and secondary extract. The reason for performing the secondary extraction is to extract close to 100% of decursin and decursinol angelate contained in Angelica basil powder and not extracted during the primary extraction. As in the case of the primary extraction, alcohol is added in the range of 300 to 700 parts by weight, which is sufficient to sufficiently extract decursin and decursinol angelate that have not been extracted in the primary extraction when less than 300 parts by weight is added. This is because the amount is insignificant to be redissolved, and the addition of 700 parts by weight does not have a better effect on the extraction efficiency.

In particular, the primary and secondary extractions must be made at 35-45 ° C. If it is less than 35 ° C, the main components such as decursin and decursinol angelate are precipitated together with impurities. If it is higher than 45° C., there is a fear that other unwanted ingredients in addition to decursin and decursinol angelate may be melted together. The optimum extraction condition is preferably 40°C.

By filtering the secondary extract obtained through the continuous extraction process, this step is completed by forming the filtrate of Angelica keiskei.

Next, after mixing the Angelica filtrate and water in a weight ratio of 1:2, the pH is adjusted to 5.0 with an acid solution such as 6N HCl and left for 4 to 8 hours to precipitate the Angelica sediments. get (S10b).

The reason for mixing the Angelica basil filtrate in water is to obtain an Angelica serrata sediment, and it is recommended that water be mixed in an amount of 2 to 5 times the weight of the Angelica basil filtrate. If you add 2 to 5 times more water to the filtrate, you can stabilize the filtrate.

And, the reason for adjusting the pH to 5.0 with an acid solution after mixing the filtrate in water is that when the pH is adjusted to 5.0, an optimal sediment of Angelica larvae is formed. Conversely, if alkalinized with a basic solution rather than an acid solution, the useful components of Angelica keiskei are destroyed, which makes it impossible to commercialize them.

After adjusting the pH to 5.0, it should be left or left standing for more than 4 hours and not more than 8 hours. You need to be careful because it can lead to it.

Next, 4-6 L of alcohol per 1 kg of sediment obtained by centrifugation after standing is added and filtered, and then concentrated and powdered to obtain an extract powder containing the main component of Angelica basilica with a purity of 70% or more (S10c).

The extract obtained through alcohol extraction of the red onion is put into the strain culture medium, fermented, and then concentrated to prepare a fermented red onion powder (S20).

First of all, onions are broadly divided into sweet varieties, which have a weak spiciness, and new varieties, which have a strong spicy taste. Sweet varieties are often used for reproduction, and Shinmi species are mainly used for cooking. In addition, it is recorded in Donguibogam that “it benefits all the organs of the five organs”, and as it is known as a plant that has been used as traditional folk remedies for a long time, the content of quercetin, a chemical component beneficial to the human body, is found in raw onion. It contains about 16~42mg/100g, and this quercetin component dissolves unnecessary fat and cholesterol in the blood, so it prevents arteriosclerosis and hyperlipidemia, lowers blood pressure, and lowers blood sugar.

On the other hand, the red onion used in the present invention has a richer quercetin content than normal onions, and has an effect of improving blood circulation such as dissolving unnecessary fat and cholesterol in the blood. The content of preparing the powder will be described in detail below.

4 is a flowchart of the production process of the red onion fermented concentrated powder. Referring to FIG. 4 , red onion, which is used as a raw material for health food to improve blood circulation or prevent adult diseases, is fermented using a useful microorganism, Bacillus subtilis- KJ3, and the antioxidant activity contained in the red onion is fermented. Shows the process of increasing the extraction efficiency of the compound quercetin (quercetin).

First, red onion powder is added to alcohol, heated to 35-45° C., and extracted as a primary extract (S20a).

That is, the red onion powder, which has been washed, dried and pulverized by the pretreatment process, is put into alcohol, which is ethyl alcohol, and heated to 35-45° C. and extracted for 2-4 hours to obtain a primary extract. However, the particle size of the red onion powder is not particularly limited.

At this time, red onion powder and alcohol are mixed in a weight ratio of 1:4 to 6, but if the alcohol content is less than 4 weight ratio, it is difficult to sufficiently extract quercetin contained in red onion. Extraction efficiency is lowered due to oversaturation of the extraction amount, and it takes a lot of time to extract, and if it exceeds 6 weight ratio, extraction may be performed sufficiently. can't get Preferably, it is good to mix 5 times the amount of alcohol relative to the weight of the red onion powder.

In relation to the temperature condition, it is good to perform the primary extraction of red onion at 35~45℃, but if it is less than 35℃, there is a problem that the main component such as quercetin of red onion is precipitated together with other impurities, and 45℃ If it is higher than quercetin (quercetin), since other unwanted components are melted together, the optimum extraction temperature condition is preferably 40 °C.

In the case of the first extraction of red onion, it is good to do it for 2 to 4 hours in relation to the time condition, but like the temperature condition, if it is less than 2 hours, the main component such as quercetin of the red onion is precipitated together with other impurities. And, if it exceeds 4 hours, the optimum extraction time condition is preferably 3 hours because other components other than quercetin are dissolved together.

For reference, it is preferable that the primary extraction consists of two extraction processes with pump circulation type stirring.

Next, after filtering the primary extract, the filtered filtrate is centrifuged to obtain a primary supernatant, and the primary supernatant is concentrated to obtain a red onion concentrate (S20b).

The primary extract is filtered using a filter to obtain a filtrate, and the filtrate is centrifuged to obtain a primary supernatant, and then concentrated by evaporation with the primary supernatant to obtain a red onion concentrate.

Next, the red onion concentrate is added to the Bacillus subtilis- KJ3 strain culture medium and fermented to form a red onion fermented product (S20c).

In other words, the fermentation step is a step in which the red onion concentrate is put into a useful microorganism culture medium, fermented and processed into a red onion fermented product. After stirring and culturing for 4 hours while maintaining the temperature of (preferably 55° C.), it is allowed to stand at 20° C. for 2 hours.

The red onion concentrate and Bacillus subtilis-KJ3 ( Bacillus subtilis- KJ3) strain culture are mixed in a weight ratio of 1:3 to 5, and the Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3) strain culture solution is 3 weight ratio. If not less than ever onion concentrate is not fully fermented, if it exceeds 5 parts by weight ratio, because the enemy onion concentrate the problem that can not be fermented and rather is commercialized, red onion concentrate and Bacillus subtilis -KJ3 (Bacillus subtilis -KJ3 ) It is most preferable that the strain culture solution is mixed in a weight ratio of 1:4.

The reason for maintaining the temperature of 52~57℃ is to prevent contamination caused by the inflow of air containing pollutants because most pollutants in the air hardly grow above 45℃ and generally cannot grow above 50℃. it is for

On the other hand, the useful microorganism culture solution used in the fermentation step is produced through a mineral inoculation culture step of inoculating and culturing useful microorganisms in a mineral medium solution, and the useful microorganisms are a new strain Bacillus subtilis- KJ3 use.

The new strain used in the present invention, Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3), has been deposited with the Korea Microorganism Conservation Center as a spawn registration number KCCM11523P as shown in FIG. 5 .

And the mineral culture medium used in this step is corn starch 1.5w/v%, yeast extract 0.5w/v%, K ₂ HPO ₄ 0.25w/v%, KH ₂ PO ₄ 0.25w/ v%, MgSO ₄ H ₂ O 0.51 g, KCl 0.5 w/v%, NaCl 0.03 w/v%, MgSO ₄ 0.05 w/v%, MnSO ₄ 0.003 w/v%, CaCl ₂ 0.02 w/v% is composed

Mineral inoculated culture step is Tryptic Soy agar (Tryptic soy agar, TSA) taking the colonies of two or three of the novel strain Bacillus subtilis in a medium subtilis -KJ3 (Bacillus subtilis -KJ3) Tryptic soy broth (Tryptic soy Broth, TSB) inoculated with a new strain Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3) in 50ml of medium, maintaining a temperature of 40 ~ 44 ℃, and cultured sufficiently at a speed of 150rpm. After that, the intermediate inoculation is performed in 1,000 ml of a mineral medium solution, and then cultured with shaking for 3 hours 30 minutes to 4 hours 30 minutes while maintaining a temperature of 38 to 42° C. to prepare a useful microorganism culture solution.

The mineral medium solution has a mineral concentration of 5% by weight, but is not necessarily limited to the above-mentioned mineral content, and the concentration of minerals may be appropriately adjusted as necessary. In the case of the mineral component, it is not necessarily limited only to the components listed above, and the types of the component can be appropriately adjusted.

Next, secondary extraction is performed in which the fermented red onion is secondarily separated into a secondary supernatant and a secondary extract through centrifugation (S20d).

At this time, the second extract means a precipitate, and is separated into a second supernatant and a second extract by centrifugation at a speed of 10,000 rpm for 5 to 20 minutes.

Next, the secondary extract, which is a precipitate, is dissolved in alcohol and then centrifuged to concentrate and powder the supernatant (S20e).

After the secondary extraction is completed, the secondary extract is dissolved in ethyl alcohol, and then the supernatant obtained by centrifugation (10,000 rpm, 15-20 minutes) is concentrated and used as a fermented red onion concentrate.

Therefore, it is fermented using a useful microorganism, Bacillus subtilis- KJ3, to increase the extraction efficiency of quercetin, an antioxidant compound contained in red onion, thereby extracting red onion fermented concentrate powder and Angelica keiskei. By using powder as a raw material, it will contribute to improving the efficacy of health food to improve blood circulation or prevent adult diseases.

Anchovy extract powder and red onion fermented concentrated powder are mixed in a weight ratio of 1: 3 to 7 to prepare a mixture (S30).

The fermented red onion extract powder and red onion fermented powder prepared through the above-described process are mixed in a weight ratio of 1: 3 to 7, and if the fermented red onion powder is less than 3% by weight relative to the fermented Angelica basil extract powder, extract It is not good for the synergistic effect of improving blood circulation with the powder, and since there is a concern that side effects may occur when the ratio by weight exceeds 7, it is preferable to mix the fermented red onion extract powder and the red onion powder in a weight ratio of 1: 3 to 7 . At the same time, the required excipients are additionally mixed to complete the production of a pill form that is easy to carry and consume.

Hereinafter, an embodiment of the present invention will be described in more detail as follows. However, the following examples are merely illustrative to aid the understanding of the present invention, and the scope of the present invention is not limited thereby.

<Example 1>

Preparation of Angelica Root Extract Powder

15 kg of dried chamomile powder was divided into 3 sachets of 5 kg each and placed in the extract sachets. An extraction cloth was placed in the extraction tank, 70% alcohol was added at 5 times the content, and the mixture was heated to 40° C. and extracted for 3 hours (extracted twice by pump circulation type stirring). The extract was filtered using a housing filter of 25 µm or less to obtain a filtrate. After adding twice the amount of water compared to the filtrate, the pH was adjusted to 5.0 using 6N HCl and allowed to stand for 6 hours to precipitate. After separating the precipitate with a centrifuge (10,000 rpm for 15 mins), the precipitate was recovered again. Five-fold (5L) of alcohol (70%) was added to 1 kg of the precipitate, filtered and concentrated (600 g). When it was 20Brix/L by Brix measurement, 900 g (= 30%) of mannitol and 1,500 g/3 L (= 50%) of starch were mixed and a certain amount was hydrolyzed, followed by SD (spray dry) and powdered. The powder thus obtained was filtered through a sieve and homogenized. The content change according to the process of Example 1 was briefly summarized in Table 1 below.

Raw material input Extract (5 times × 2 times) Precipitation liquid (2 times) sediment amount dry quantity 15 kg 150kg (75kg×2) 450 kg
(Filtrate 150kg+Water 300kg) 0.6 kg (4%) 3 kg

<Example 2>

Preparation of Red Onion Fermentation Concentrate Powder

15 kg of dried red onion powder was divided into 3 sachets of about 5 kg each, and put into the extraction sachets. An extraction cloth was placed in the extraction tank, and a 70% alcohol mixture was added at 5 times the content, heated to 40° C., and extracted for 3 hours (extracted twice by pump circulation type stirring). The extract was filtered using a housing filter of 25 µm or less to obtain a filtrate. The filtrate was centrifuged (10,000 rpm for 15 mins) and the supernatant was concentrated under reduced pressure (in some cases, concentration by evaporation is also possible). This was mixed with the Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3) strain culture solution and the 1:4 weight ratio, that is, 4 kg of the concentrate with 16 kg of the strain culture solution, followed by stirring culture (55° C., 150 rpm/4 hours) and at 20° C. left for 2 hours. Thereafter, the fermentation broth was placed in a centrifuge (10,000 rpm for 15 mins) and the precipitate was recovered. The recovered precipitate was dissolved in 70% alcohol, centrifuged (10,000 rpm for 15 mins), and the supernatant was concentrated under reduced pressure at 70° C. to evaporate the alcohol. The content of the precipitated concentrate from which the alcohol has been removed was measured, and the excipient (mannitol 1,110 g (37%) + starch 1,290 (43%) g/3 L) was added at a certain ratio and spray dried to recover the powder, and sieve filtration This was finished by homogenization. The content change according to the process of Example 2 was briefly summarized in Table 2 below.

Raw material input Extract (5 times × 2 times) filtrate concentrate Fermentation Concentrate dry quantity 15 kg 150kg (75kg×2) 450 kg
(Filtrate 150kg+Water 300kg) 20kg (4kg: 16kg)
filtration and concentration 0.5 kg 3.8~4kg 0.1 kg (0.6%)

The useful microorganisms used in Example 2 were inoculated with BS3 in 50ml of TSB medium by taking 2 to 3 colonies of the new strain Bacillus subtilis-KJ3 in TSA medium, and then maintaining the temperature of 42 ° C. , using a centrifuge to culture at a speed of 150rpm, and then intermediate inoculation in 1,000ml of a mineral medium solution having a mineral concentration of 5% by weight, and then maintaining a temperature of 40°C and culturing with shaking for 4 hours to prepare a useful microorganism culture did

The new strain used in Example 2, Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3), has been deposited with the Korea Microbial Conservation Center as a spawn registration number KCCM11523P, as shown in the deposit certificate attached to FIG.

<Example 3>

Preparation of mixtures

The mixture was prepared as a functional food composition by mixing 2 kg of Angelica Root extract powder prepared in Example 1 and 0.5 kg of fermented red onion powder.

<Comparative Example 1>

Red onion fermentation concentrated powder was prepared in the same manner as in Example 2, but in Comparative Example 1, the useful microorganisms used in Example 2 were replaced and Bacillus mojavensis-KJS3 ( Bacillus mojavensis- KJS3, hereinafter referred to as 'BM3') .) was used.

<Comparative Example 2>

Red onion fermentation concentrated powder was prepared in the same manner as in Example 2, but in Comparative Example 2, a new strain Bacillus polyfermenticus- KJS2 (Bacillus polyfermenticus-KJS2, hereinafter, 'BV0') was used.

The new strain used in Comparative Example 2, Bacillus polyfermenticus- KJS2 (Bacillus polyfermenticus-KJS2), was deposited with the Korea Microbial Conservation Center as a spawn registration number KCCM10769P as shown in the deposit certificate attached to FIG.

<Experimental Example 1>

In this experimental example, quercetin in the fermented red onion powder was analyzed and the content was tested.

1. Analysis of the content of quercetin using HPLC analysis equipment

As a quercetin content analysis sample using HPLC analysis equipment (Shimachu, Japan) having the same specifications as in Table 3 below, a sample of the red onion fermented concentrate powder of Examples 2 and Comparative Examples 1 and 2 The content of quercetin contained in the sample was analyzed using 1 g each.

division Specifications Column ZorbaxEclipse XDB-C18 column Flow rate 1.3ml/min Detection wavelength 370nm Column temperature 35℃ Injection volume 20 μl Mobile solvent A: 2% acetic acid in water B: ACN (Acetonitrile) Mobile phase Isocratic elution A: B (60%:40% v/v) Total execution time (Total 15min for each injection

2. Content of quercetin

The results of measuring the content of quercetin in the red onion extract, Example 2, Comparative Example 1, and the fermented concentrated red onion powder of Comparative Example 2 are as shown in Table 4 below.

division
(Strain used) HPLC assay concentration
(ppm) quercetin content in the sample
(ppm) Red Onion Extract 500ppm 39.72 Example 2
(BS3) 500ppm 90.86 Comparative Example 1
(BM3) 500ppm 64.75 Comparative Example 2
(BV0) 500ppm 55.78

7 is an HPLC diagram before/after bioconversion to three types of microorganisms, showing HPLC diagrams before and after bioconversion using three types of microorganisms (BV0, BM3, BS3).

According to Table 4 and 7, the content of quercetin in the sample was 39.72 ppm in the sample of the red onion extract (Red-Q) that was not subjected to the fermentation process, whereas Example 2, Comparative Example 1, and Comparative Example 2 that were subjected to the fermentation process. In the case of the sample according to Example 2, it can be seen that the content of quercetin in the sample is 90.86 ppm, 64.75 ppm and 55.78 ppm, respectively, which is higher than that of the red onion extract (Red-Q) that has not undergone the fermentation process.

And looking at the content of quercetin in the samples of Example 2 and Comparative Examples 1 and 2 that passed through the fermentation process, Bacillus subtilis- KJ3 during fermentation of the red onion extract (Red-Q) the use ever onion extract, the sample of example 2, fermented (Red-Q), Bacillus cap Ben cis -KJS3 (Bacillus mojavensis -KJS3) by the enemy onion extract (Red-Q) was used for Comparative example 1 fermentation It can be seen that the content of quercetin in the sample is higher than the sample of Comparative Example 2, in which the red onion extract (Red-Q) was fermented using the sample and Bacillus polyfermenticus-KJS2 ( Bacillus polyfermenticus-KJS2). there was.

<Experimental Example 2>

In this experimental example, the DPPH radical scavenging ability was tested to evaluate the antioxidant activity of the mixture constituting the functional food composition for improving blood circulation.

First of all, free radicals are pointed out as major factors of biological damage. The 1.1-diphenyl-2-pricrylhydrazyl (DPPH) radical used in the experiment is a chemically stabilized free radical when combined with electrons or hydrogen atoms present in the sample. As it was reduced, it was decided to measure the antioxidant using it.

That is, it measures the antioxidant power of how much oxidized DPPH (1,1-diphenyl-2-picrylhydrazyl) can be reduced. The presence or absence of antioxidant activity of the mixture (M1) in which the extract powder and the red onion fermented concentrate powder were mixed was measured.

5 × 10 ^-4 M DPPH ( 5×10 -4 M of DPPH ( 0.9 ml of 1,1-diphenyl-2-picrylhydrazyl) solution was added. After standing for 20 minutes, absorbance was measured at 540 nm using a microplate reader (Wallac 1420, USA) to measure the concentration of residual radicals.

8 is a graph showing antioxidant activity. As shown in FIG. 8, as a result of measuring the DPPH radical scavenging activity of Control and the sample, the DPPH radical scavenging activity was Con 3.21%, P.CON 14.95%, AG 73.91%, RA 93.76 when compared at the same concentration of 500 μg/ml. %, M1 95.47%, the highest in M1.

However, in FIG. 8, Con is Vehicle, P.CON is Statin, AG is Angelica gigas Nakai, RA is Red Onion (Red Allium cepa), M1 is a mixture of Angelica gigas extract powder and fermented red onion powder ( AG+RA).

<Experimental Example 3>

In this experimental example, it was decided to test the effect of improving blood circulation in an animal model inducing hyperlipidemia with a drug.

The effect of improving blood circulation was observed by oral administration of each substance and mixture for 2 weeks in an animal model induced by intraperitoneal administration of 300 mg/kg of TWR-1339 to SD rats to induce hyperlipidemia. It was compared with the control drug Atorvastatin.

Measurement of AST and ALT in blood

9 is a graph showing blood AST and ALT measurement. Referring to FIG. 9 , it can be seen that it was investigated whether blood circulation was improved in an animal model in which hyperlipidemia was induced with a drug.

9-(a), aspartate aminotransferase (AST) measurement results in blood, CON is 94.40 mg/dl, P.CON is 59.80 mg/dl, N.CON is 163.80 mg/dl, and AG is 78.20 mg /dl, RA was 77.80mg/dl, and M1 was 70.20mg/dl.

Referring to Figure 9-(b), Alanine aminotransferase (ALT) measurement result, CON is 47.20mg/dl, P.CON is 23.60mg/dl, N.CON is 58.80mg/dl, AG is 31.70mg/dl, RA was 32.20 mg/dl and M1 was 27.40 mg/dl.

From the AST result of FIG. 9-(a) and the ALT result of FIG. 9-(b), it was confirmed that the M1 case was significantly improved compared to the N.CON-administered group.

However, in FIG. 9, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

Total cholesterol measurement

Total cholesterol (TC) in blood was measured.

10 is a graph showing the measurement of total cholesterol. Referring to FIG. 10, CON is 105.60 mg/dl, N.CON is 145.80 mg/dl, P.CON is 72.80 mg/dl, AG is 93.20 mg/dl, RA was 94.20mg/dl and M1 was 86.00mg/dl.

However, in FIG. 10, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

Triglyceride (TG) Determination

Triglyceride (TG) was measured.

11 is a graph of triglyceride (TG) measurement. 11, Triglyceride (TG) measurement results, CON is 83.60 mg/dl, N.CON is 91.60 mg/dl, P.CON is 66.40 mg/dl, AG is 74.20 mg/dl, RA is 78.20 mg/dl dl and M1 were found to be 71.20 mg/dl.

However, in FIG. 11, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

HDL cholesterol measurement

High density lipoprotein (HDL) was measured.

12 is a graph of HDL cholesterol measurement. 12, as a result of high density lipoprotein (HDL) measurement, CON is 89.40 mg/dl, N.CON is 56.80 mg/dl, P.CON is 72.00 mg/dl, AG is 91.40 mg/dl, RA is 92.00 mg/dl, M1 was found to be 75.00 mg/dl.

However, in FIG. 12, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

Catalase activity measurement in liver homogenate

Catalase (CAT) changes in the liver homogenate were measured.

13 is a graph showing the measurement of Catalase activity in the liver homogenate. 13, Catalase (CAT) change measurement results, CON is 15.39 nmol/protein, N.CON is 11.33 nmol/protein, P.CON is 31.3 nmol/protein, AG is 18.40 nmol/protein, and RA is 23.73 nmol /protein, M1 was found to be 25.10 nmol/protein. Through this, the sample increased CAT activity in the liver, and M1 increased the CAT activity the most among the sample groups, so it is confirmed that the two types of mixtures of fermented extract powder and red onion powder show high activity.

However, in FIG. 13, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

SOD activity in liver homogenate

Changes in SOD activity in the liver homogenate were measured.

14 is a graph of SOD activity measurement in the liver homogenate. 14, SOD change measurement results, CON is 20.3 nmol/protein, N.CON is 19.7 nmol/protein, P.CON is 23.1 nmol/protein, AG is 21.8 nmol/protein, RA is 21.4 nmol/protein, M1 was found to be 22.0 nmol/protein. Accordingly, it was confirmed that the activity of SOD with M1 the most was increased among the sample groups.

However, in FIG. 14, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

MDA level in liver homogenate

The change in Malondialdehyde (MDA) activity in the liver homogenate was measured.

15 is a graph of MDA measurement in liver homogenate. 15, Malondialdehyde (MDA) measurement result, CON is 20.3 nmol / protein, N.CON is 26.3 nmol / protein, P. CON is 16.4 mol / protein, AG is 19.3 nmol / protein, RA is 19.9 nmol / Protein, M1 was found to be 19.0 nmol/protein. Among the sample groups, it was confirmed that MDA with the most M1 decreased.

However, in FIG. 15, CON is Vehicle, N.CON is Triton WR-1339, P.CON is Statin+Triton WR-1339, AG is Angelica gigas Nakai + Triton WR-1339, RA is red onion (Red) Allium cepa)+Triton WR-1339, M1 represents a mixture of Angelica asiatica extract powder and red onion fermented concentrate powder (AG+RA)+Triton WR-1339.

From the results of these Examples and Experimental Examples, it is important to have stability for the human body by helping to improve blood circulation or prevent adult diseases as a functional food by obtaining a mixture of Angelica Root extract powder and Red onion fermented concentrate powder.

The above description is merely illustrative of the technical spirit of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments.

The protection scope of the present invention should be construed by the claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (5)

Angelica gigas Nakai extracting alcohol to prepare an Angelica gigas Nakai extract powder;
Red onion ( Red Allium cepa ), the extract obtained by alcohol extraction is put into a strain culture medium, fermented, and then concentrated to prepare a fermented red onion powder; and
The step of preparing a mixture by mixing the extract powder and the red onion fermented concentrate powder in a weight ratio of 1: 3 to 7;
The red onion fermented concentrate powder,
Putting the red onion powder in alcohol, heating to 35 ~ 45 ℃, the first extraction as a primary extract;
After filtering the first extract, centrifuging the filtered filtrate to obtain a first supernatant, and concentrating the first supernatant to obtain a red onion concentrate;
Forming a fermented red onion by adding the red onion concentrate to a Bacillus subtilis- KJ3 strain culture solution and then fermenting it at 52 to 57° C.;
centrifuging the fermented red onion for secondary extraction into a secondary supernatant and a secondary extract; and
Prepared through; dissolving the secondary extract in alcohol, and then concentrating and pulverizing the separated supernatant by centrifugation;
The step of forming the fermented red onion comprises:
When the red onion concentrate is fermented by Bacillus mojavensis- KJS3 or Bacillus polyfermenticus- KJS2, the Bacillus subtilis- KJ3 (Bacillus subtilis-KJ3) ), characterized in that the content of quercetin contained in the fermented red onion is high,
A method of manufacturing a functional food composition for improving blood circulation, comprising an extract of Angelica pea extract and a fermented red onion powder. According to claim 1,
The Angelica keis extract powder is,
Obtaining a filtrate of Angelica keiskei powder by alcohol extraction under 35 ~ 45 ℃ filtration;
after adding water to the filtrate, adjusting the pH to 5.0 and allowing it to stand to obtain a precipitate of Angelica basil through precipitation; and
After adding 4 to 6 L of alcohol per 1 kg of the blue angelfish sediment, filtering and concentrating to powder it; characterized in that it is formed by
A method of manufacturing a functional food composition for improving blood circulation, comprising an extract of Angelica pea extract and a fermented red onion powder. According to claim 1,
The decursin content is 100-150 mg per 1 g of the extract powder,
The red onion fermented concentrated powder is characterized in that the quercetin content is 1 to 5 mg per 1 g,
A method of manufacturing a functional food composition for improving blood circulation, comprising an extract of Angelica pea extract and a fermented red onion powder. delete delete

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