KR102379524B1 - Composition for improving, treating or preventing intestinal function or inflammarory bowel disease comprising fermented rice as an active ingredient - Google Patents

Abstract

The present invention relates to a composition for improving or preventing intestinal function or inflammatory bowel disease comprising fermented rice as an active ingredient, and more particularly, the fermented rice induces the growth and proliferation of beneficial intestinal bacteria, and produces short chain fatty acids It has an effect that can be applied to a composition for improving, treating or preventing new intestinal function or inflammatory bowel disease with low toxicity by showing the effect of reducing the expression level of inflammatory psychokines in the intestine.

Description

Composition for improving, treating or preventing intestinal function or inflammarory bowel disease comprising fermented rice as an active ingredient}

The present invention provides a food composition for improving or preventing intestinal function or inflammatory bowel disease comprising fermented rice as an active ingredient, a pharmaceutical composition for treating or preventing inflammatory bowel disease, and a fermented rice product for improving and healing intestinal function or inflammatory bowel disease It relates to a manufacturing method.

Fermented natural products obtained by fermenting natural products are known to increase the physiological activity of natural products by biotransformation or probiotic effects by fermentation. It is popular as a material.

In particular, it is known that harmless edible microorganisms have better pharmacological effects than raw natural products that are not fermented with fermented natural products.

Rice is a representative grain, and contains a large amount of beneficial ingredients for health, including carotene that improves eyesight, calcium and iron that strengthens bones, and monascus that inhibits cholesterol biosynthesis. Therefore, it is known to exhibit various physiological activities based on antioxidant action such as anticancer and digestive tract protective effects. However, most rice is consumed as a staple food through primary processing such as milling or is used in small amounts for confectionery and baking. is in

So far, it is known that the rice extract by fermentation has antioxidant effects, blood circulation improvement, excretion of waste products and harmful metals from the body, skin whitening effect, and skin nutrition supply effect.

However, there have been no reports of cases of using rice extract to improve intestinal function or to treat inflammatory bowel disease.

Republic of Korea Patent Publication No. 2013-0010430

The present invention has been devised in view of the above problems, and an object of the present invention is to utilize barley koji for producing fermented rice having activity in improving intestinal function or inflammation, and fermented rice prepared therefrom to improve intestinal function or inflammation. To provide a food composition for improving or preventing intestinal disease.

Another object of the present invention is to provide a pharmaceutical composition for treating or preventing intestinal function or inflammatory bowel disease by utilizing fermented rice.

Another object of the present invention is to provide a method for producing barley yeast for producing fermented rice and a method for producing fermented rice effective for improving, preventing or treating intestinal function or inflammatory bowel disease by using the same.

One aspect of the present invention is a rice fermented product having activity for improving intestinal function or inflammation, characterized in that it is obtained by fermenting mixed barley powder comprising two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder. It relates to barley yeast for manufacturing.

The barley nuruk may contain a fungal community having Rhizopus oryzae as a dominant species and a bacterial community having Pantoea agglomerans as a dominant species during metagenome analysis.

The fungal community is Aspergillus flavus, Aspergillus flavus mutant oryzae (Aspergillus flavus var. oryzae), Aspergillus fumigatus (Aspergillus fumigatus) and Rhizopus microsporus It may further include any one or more selected from the group consisting of.

The bacterial community is Citrobacter freundii, Pantoea gaviniae, Bacillus pumilus, Bacillus sonorensis, Bacillus subtilis And it may further include any one or more selected from the group consisting of Enterobacteriaceae.

The rice fermented product obtained by inoculating and fermenting the steamed rice with barley koji is an active ingredient, and the barley koji is mixed barley powder comprising two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder. It relates to a food composition for improving or preventing intestinal function or inflammatory bowel disease, characterized in that obtained by fermentation.

The fermented rice may be obtained by mixing barley yeast and water with the steamed rice to obtain a primary fermented product, and secondary fermentation by mixing the steamed rice and water with the primary fermented product.

The mixing weight ratio of the steamed rice and barley yeast may be 5:1 to 20:1.

The short-chain fatty acid production of the rice fermented product may be 0.08 to 0.10 nm/g.

The fermentation of the barley yeast may be carried out for 20 to 25 days at 25 ~ 35 ℃, 40 ~ 60% humidity conditions.

The barley yeast may be obtained by fermenting mixed barley powder consisting of steamed barley powder, roasted barley powder and barley powder, and the mixing weight ratio of the steamed barley powder, roasted barley powder and barley powder is 1:0.5:0.5 to 1: 1.5:1.5.

The food composition may be makgeolli.

In another aspect of the present invention, the rice fermented product obtained by inoculating and fermenting the steamed rice with barley koji is an active ingredient, and the barley koji contains two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder. It relates to a pharmaceutical composition for treating or preventing inflammatory bowel disease, characterized in that it is obtained by fermenting mixed barley flour comprising.

The fermented rice may be obtained by mixing barley yeast and water with the steamed rice to obtain a primary fermented product, and secondary fermentation by mixing the steamed rice and water with the primary fermented product.

The weight ratio of the steamed rice and barley yeast may be 5:1 to 20:1.

The short-chain fatty acid production of the rice fermented product may be 0.08 to 0.10 nm/g.

The fermentation of the barley yeast may be carried out for 20 to 25 days at 25 ~ 35 ℃, 40 ~ 60% humidity conditions.

The barley yeast may be obtained by fermenting mixed barley powder consisting of steamed barley powder, roasted barley powder and barley powder, and the mixing weight ratio of the steamed barley powder, roasted barley powder and barley powder is 1:0.5:0.5 to 1: 1.5:1.5.

Another aspect of the present invention relates to a method for producing barley yeast comprising the steps below.

1) preparing mixed barley powder by mixing two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder;

2) kneading the mixed barley flour and molding it into a mold for forming yeast; and

3) The step of fermenting the yeast molded product at 25 ~ 35 ℃, 40 ~ 60% humidity conditions for 20 ~ 25 days.

Step 1) may be to prepare mixed barley powder by mixing all of steamed barley powder, roasted barley powder and barley powder, and the mixing weight ratio of the steamed barley powder, roasted barley powder and barley powder is 1:0.5:0.5 ~ 1:1.5:1.5.

Another aspect of the present invention relates to a method for producing a fermented rice having activity for improving intestinal function or inflammatory bowel disease, comprising the following steps.

a) a primary fermentation step of mixing and fermenting the barley yeast, steamed rice and water; and

b) A secondary fermentation step of adding steamed rice and water to the primary fermented product and fermenting.

The primary fermentation step may be performed at 22 ~ 24 °C for 5 ~ 9 days.

The secondary fermentation step may be performed at 22 ~ 24 °C for 10 ~ 18 days.

The weight ratio of the steamed rice and barley yeast in step a) may be 5:1 to 20:1.

The primary and secondary fermentation may be stationary fermentation or fermentation at 50 rpm or less.

The fermented rice may induce the growth and proliferation of beneficial bacteria in the intestine, increase the short-chain fatty acid production capacity, and reduce the expression level of intestinal inflammatory cytokines.

Another aspect of the present invention relates to a fermented liquor or a fermented beverage having intestinal function or inflammatory bowel disease improving activity comprising the fermented rice produced according to the above manufacturing method as an active ingredient.

The rice fermented product of the present invention induces the growth and proliferation of beneficial intestinal bacteria, increases the production of short-chain fatty acids, and exhibits the effect of reducing the expression level of intestinal inflammatory psychokines, thereby improving and treating new intestinal function or inflammatory bowel disease with low toxicity Or there is an effect that can be applied to the composition for prevention.

1 is a graph showing the results of metagenome analysis for KN-SP-2 barley yeast fungus (fungi (ITS)) prepared in Preparation Example 1.
Figure 2 is a graph showing the results of metagenome analysis for the fungus (fungi (ITS)) of KN-SP-8 yeast prepared in Comparative Preparation Example 7.
3 is a graph showing the metagenome analysis results at the phylum level of KN-SP-2 barley yeast prepared in Preparation Example 1. FIG.
4 is a graph showing the metagenome analysis results for the phylum level of KN-SP-8 yeast prepared from Comparative Preparation Example 7.
5 is a graph showing the metagenome analysis results at the Bacteria (16s) species level for KN-SP-2 barley yeast prepared in Preparation Example 1.
6 is a graph showing the metagenome analysis results at the Bacteria (16s) species level for KN-SP-8 yeast prepared from Comparative Preparation Example 7.
7 is a fermented rice product of Example 1 (KN-SPM-2), Comparative Example 8 rice fermented product (KN-SPM-9), ethanol solution (Vehicle) and water (control) administered to the experimental animals, respectively. It is a graph showing the results of quantifying the short-chain fatty acid production ability in fecal samples collected on days 0 and 7 from 4 groups.
8 is a fermented rice product of Example 1 (KN-SPM-2), ethanol solution (Vehicle) and water (control) of Example 1 to the experimental animals, respectively, in three groups administered in the intestines in fecal samples collected on days 0 and 7 It is a graph showing the analysis of changes in the microbial flora.
9 is a fermented rice product of Example 1 (KN-SPM-2), Comparative Example 8 (KN-SPM-9), ethanol solution (Vehicle) and water (control) administered to the experimental animals, respectively. It is a graph showing the results of quantifying the amount of serum TNF-α production (pg/ml) in the serum samples collected on days 0 and 7 from 4 groups.
Figure 10 is inflammatory cytokines in colon tissue collected on the 7th day from three groups each administered with the rice fermented product (KN-SPM-2), ethanol solution (Vehicle) and water (control) of Example 1 to experimental animals; (TNF-α, IFN (interferon)-γ, IL (interleukin)-1α, IL-16, CCL17 and IL-1RA) is a graph showing the analysis of the production amount.

Hereinafter, the present invention will be described in more detail with reference to the drawings.

The present invention relates to barley yeast comprising a fermented product of mixed barley flour comprising two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder. The barley yeast is a traditional fermented yeast prepared by natural fermentation of two or more mixed barley powders selected from the group consisting of steamed barley powder, roasted barley powder and barley powder as raw materials, and is produced by naturally fermenting without inoculation of an external strain. , can be used for preparing fermented rice with activity in improving intestinal function or inflammation.

The barley koji of the present invention contains a fungal community with Rhizopus oryzae as the dominant species and a bacterial community with Pantoea agglomerans as the dominant species through the natural fermentation process of mixed barley flour. It was confirmed through metagenome analysis. As a result of confirming through the experiment described below, it was confirmed that the content of short-chain fatty acids in the fermented rice was also completely different when the dominant species were completely different from the fungus and the bacteria. In particular, it is best to prepare a rice fermented product with the barley koji of the present invention, which contains a fungal community with a dominant species Rhizopus oryzae and a bacterial community with Pantoea agglomerans as the dominant species. It can be seen that the improvement, treatment or prevention effect of intestinal function or inflammatory bowel disease is achieved.

Preferably, the fungal colony is Aspergillus flavus, Aspergillus flavus var. oryzae, Aspergillus fumigatus, and Rhizopus microsporus. microsporus) may further include any one or more selected from the group consisting of.

The bacterial community is Citrobacter freundii, Pantoea gaviniae, Bacillus pumilus, Bacillus sonorensis, Bacillus subtilis And it may further include any one or more selected from the group consisting of Enterobacteriaceae, and most preferably, it may include both the fungal community and the bacterial community. Rather than producing yeast by separately inoculating and fermenting only the strains of the dominant species, the fact that the strains are included has the advantage of increasing preference in the characteristic smell and taste of fermented rice later.

The present invention relates to a food composition for improving or preventing intestinal function or inflammatory bowel disease using, as an active ingredient, a fermented rice obtained by inoculating and fermenting steamed rice with barley koji, and the present invention is to inoculate steamed rice with barley koji to a pharmaceutical composition for treating or preventing inflammatory bowel disease using a fermented rice product obtained by fermentation as an active ingredient.

The barley yeast may be obtained by fermenting mixed barley powder containing two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder.

The fermented rice of the present invention is characterized in that it has the effect of improving intestinal health or improving intestinal function through 'prebiotic' and probiotic' effects. In addition, the rice fermented product significantly reduces the expression level of pro-inflammatory cytokines in intestinal tissues or cells, and shows an activity to increase anti-inflammatory factors, so excellent improvement in inflammatory bowel disease, It has a preventive or therapeutic effect.

The 'prebiotic or prebiotic' is a food component that is not digested well in the body, and without hydrolysis or absorption in the upper gastrointestinal tract, it stimulates the growth or activity of limited specific symbiotic bacteria to host the intestinal flora. It is a substance that induces in a direction beneficial to the health of Specifically, the composition for improving intestinal function is also referred to as a prebiotic composition or a composition for improving intestinal microflora or a composition for improving intestinal flora, which increases or decreases the efficacy of probiotics and improves intestinal health or improves intestinal function.

As mentioned above, 'improving intestinal function' or 'improving intestinal flora' refers to promoting the growth or growth of beneficial intestinal bacteria and inhibiting the growth or growth of harmful bacteria in the intestine, while maintaining a balance between beneficial and harmful bacteria in the intestine.

Intestinal beneficial bacteria means beneficial bacteria existing in the intestine of the host and strains that have a beneficial effect on the intestinal environment when ingested and reach the intestine. These are bacteria that survive in gastric and bile acids, reach the small intestine, multiply and settle in the intestine, exhibit useful effects in the intestine, and satisfy the non-toxic and non-pathogenic conditions. That is, it may be understood as probiotics. For example, beneficial intestinal bacteria may include probiotics. For example, the beneficial intestinal bacteria are not limited thereto, and Bifidobacterium, Lactobacillus, Lactococcus, Streptococcus, Akkermansia, and L. It may include the genus Faecalibacterium, or the genus Enterococcus.

Intestinal harmful bacteria may refer to microorganisms that live in the intestine and have harmful effects on the human body, such as enteritis. For example, the intestinal harmful bacteria are not limited thereto, and Escherichia coli, Fusobacterium, Clostridium, Staphylococcus, or Porphyromonas. ) may be included. In an exemplary embodiment, the composition may promote the growth or growth of beneficial bacteria in the intestine and inhibit the growth or growth of harmful bacteria in the intestine.

The fermented rice may increase the amount or content of short-chain fatty acids. Short-chain fatty acids refer to fatty acids containing 6 or less carbon atoms. The short-chain fatty acid may be at least one selected from the group consisting of acetate, propionate, isobutyrate, butyrate, isovalate and valerate, preferably pro It can be seen that the production amount or content of pionate and butyrate is significantly increased, and specifically, the production amount of propionate and butyrate is remarkable as 0.08 to 0.10 nm/g.

Accordingly, the composition may be a prebiotic. In another aspect, it provides prebiotics for promoting the growth of beneficial intestinal bacteria and inhibiting the growth of intestinal harmful bacteria, which include fermented rice as an active ingredient, which has a synergistic effect that enhances the effect of probiotics. In this case, the prebiotics may further include at least one selected from the group consisting of fibers, oligosaccharides, flauctooligosaccharides, and galactooligosaccharides.

Probiotics may refer to microorganisms that have a beneficial effect on health in the body. Prebiotics may mean a component that is used by microorganisms including beneficial bacteria to promote the growth or activity of microorganisms, thereby exhibiting a good effect on the health of the host.

The composition disclosed herein not only improves intestinal health and intestinal function by improving the intestinal flora by promoting the growth or growth of beneficial intestinal bacteria and inhibiting the growth or growth of harmful bacteria in the intestine, but also acts as a prebiotic to act as a prebiotic when combined with probiotics There is a synergistic effect that enhances the efficacy of probiotics. The effect of these fermented rice products is insignificant in fermented rice inoculated with yeast prepared by other conventional methods other than barley koji, and only appears in fermented rice fermented by inoculating barley koji.

In addition, in an embodiment of the present invention, when fermented rice is orally administered to an animal model, the expression level of pro-inflammatory cytokines in the colon tissue is significantly reduced, and it was confirmed that the anti-inflammatory factor increases, inflammatory bowel disease (inflammatory bowel disease) disease) was found to have an improvement, prevention or treatment effect.

Inflammatory Bowel Disease (IBD) is a generic term for diseases of unknown etiology that cause chronic inflammation and/or ulceration in the mucous membranes of the large intestine and small intestine, which are represented by ulcerative colitis and Crohn's disease, but are not limited thereto. lesions, ulcerative colitis, hemorrhagic rectal ulcers and ileal capsuleitis. Most of them are in their teens to 20s, and they show clinical symptoms such as diarrhea, fever, and abdominal pain or systemic inflammatory symptoms. Difficulty in social life due to frequent bowel movements is a problem, and autoimmune abnormalities and intestinal bacteria theory have been reported as the cause of inflammatory bowel disease.

The effect of 'improving intestinal function and inflammatory bowel disease' is different depending on the yeast used in manufacturing the fermented rice, which can be confirmed through the experimental examples described below. Therefore, it is preferable to use barley koji to obtain the rice fermented product of the present invention having effects of improving, preventing and treating intestinal function and/or inflammatory bowel disease.

The barley yeast is preferably obtained by fermenting mixed barley powder containing two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder. If it is prepared only from ordinary barley, the short-chain fatty acid production ability, which is a measure of the efficacy of improving intestinal function, is significantly low, and it does not show a significant effect on the effect of inflammatory bowel disease. and at least two or more of barley powder, more preferably at least one of steamed barley powder and roasted barley powder, and most preferably steamed barley powder, roasted barley powder and barley powder. It may be all inclusive.

The effect of improving, preventing or treating intestinal function, inflammatory bowel disease, or improvement of fermented rice prepared by using yeast (Comparative Examples 1-9) in various traditional methods other than the barley yeast of the present invention was compared through the experimental examples described below. As a result, the fermented rice of Comparative Examples 1-9 showed significantly low short-chain fatty acid production ability and probiotic or prebiotic activity in vitro, and in particular, the effect was further reduced when orally administered to an actual animal model It was confirmed that there was a problem that did not appear or rarely appeared. In addition, it can be seen that the fermented rice produced from barley koji of the present invention exhibits the greatest effect in the expression of inflammatory psychokines in the intestine through the animal model.

Barley used for the production of barley yeast is not particularly limited as long as it is generally edible barley, but preferably barley.

The fermentation of barley yeast is preferably carried out for 20 to 25 days at 25 to 35 ℃ and 40 to 60% humidity conditions. If the fermentation temperature is lower than 25 ℃, the fermentation does not occur sufficiently, and if higher than 35 ℃, the yeast There is a risk of degeneration. In addition, if the fermentation period is shorter than 20 days, fermentation does not occur sufficiently, and if it is longer than 25 days, there is a risk of denaturation of yeast. Humidity conditions may also cause a problem that yeast is denatured or not sufficiently fermented if it is out of the above condition range.

According to an embodiment of the present invention, the barley yeast is most preferably obtained by fermenting mixed barley powder including all of steamed barley powder, roasted barley powder and barley powder, and in this case, the steamed barley powder, roasted barley powder and barley powder It is preferable to mix silver in a ratio of 1:0.5:0.5 to 1:1.5:1.5, but if it is less than 1:0.5:0.5 or exceeds 1:1.5:1.5, there may be changes in the type or component of bacteria generated during the fermentation process. .

The barley koji of the present invention contains a fungal community with Rhizopus oryzae as the dominant species and a bacterial community with Pantoea agglomerans as the dominant species through the natural fermentation process of mixed barley flour. It was confirmed through metagenome analysis. As a result of confirming through the experiment described below, it was confirmed that the content of short-chain fatty acids in the fermented rice was also completely different when the dominant species were completely different from the fungus and the bacteria. In particular, it is best to prepare a rice fermented product with the barley koji of the present invention, which contains a fungal community with a dominant species Rhizopus oryzae and a bacterial community with Pantoea agglomerans as the dominant species. It can be seen that the improvement, treatment or prevention effect of intestinal function or inflammatory bowel disease is achieved.

Preferably, the fungal colony is Aspergillus flavus, Aspergillus flavus var. oryzae, Aspergillus fumigatus, and Rhizopus microsporus. microsporus) may further include any one or more selected from the group consisting of.

The bacterial community is Citrobacter freundii, Pantoea gaviniae, Bacillus pumilus, Bacillus sonorensis, Bacillus subtilis And it may further include any one or more selected from the group consisting of Enterobacteriaceae, and most preferably, it may include both the fungal community and the bacterial community. Rather than producing yeast by separately inoculating and fermenting only the strains of the dominant species, the fact that the strains are included has the advantage of increasing preference in the characteristic smell and taste of fermented rice later.

The rice fermented product may be obtained by mixing the steamed rice with the barley yeast and water to obtain a primary fermented product, and mixing the steamed rice and water with the primary fermented product for secondary fermentation.

In the present invention, dried rice is soaked in water, steamed and cooled, and then fermented with barley koji to obtain a primary fermented rice fermented product. Primary fermentation is 5 to 9 days at 22 ~ 24 ℃. If the fermentation temperature is lower than 22 ℃, fermentation does not occur sufficiently, and if it is higher than 24 ℃, there is a risk of denaturation of the fermented rice. In addition, if the fermentation period is shorter than 5 days, sufficient fermentation does not occur, and if it is longer than 9 days, there is a risk of fermented rice being denatured.

The weight ratio of the steamed rice and barley yeast may be 5:1 to 20:1, preferably 5:1 to 10:1, considering the short-chain fatty acid production ability and the inflammatory cytokine inhibitory ability due to the long-term improvement effect. there is. The above weight ratio is based on the solids weight. If the weight ratio of the steamed rice and barley koji is 20:1 or more, the content of rice increases and the growth of barley koji is difficult, so it is difficult to expect the functionality of the fermented rice derived from primary and secondary fermentation, and less than 5:1 It is difficult to expect the functionality of the fermented rice derived therefrom because the content of rice is low.

The content of the added water may be appropriately selected and added as needed, and preferably 0.5 to 10 parts by weight based on 1 part by weight of the steamed rice may be added.

The secondary fermentation is carried out for 10 to 18 days at 22 ~ 24 ℃, if the fermentation temperature is lower than 22 ℃ fermentation does not occur sufficiently, if it is higher than 24 ℃, there is a risk of denaturation of the fermented rice. In addition, if the fermentation period is shorter than 10 days, sufficient fermentation does not occur, and if it is longer than 18 days, there is a risk of denaturation of the fermented rice.

The primary and secondary fermentation is preferably static fermentation or fermentation at 50 rpm or less.

In addition, the fermented rice may further include a process of removing alcohol in consideration for future use. In order to remove the alcohol, it is preferable to dry the fermented rice, and in the drying step, the fermented rice is dried by exposing it to the sun or indoors in a natural wind condition using a sanitary cloth or other clean cloth, or the rice fermented product is set It can be put in a drying device and dried while heating the temperature, or it can be freeze-dried, and freeze-drying is most preferable.

As used herein, the term 'comprising as an active ingredient' means including an amount sufficient to achieve intestinal function or inflammatory bowel disease improvement, treatment or prevention efficacy or activity of the rice fermented product of the present invention.

The food composition may be formulated in the form of capsules, tablets, powders, granules, liquids, pills, flakes, pastes, syrups, gels, jellies or bars, or beverages, teas, It is manufactured in the form of general food by adding it to food materials such as spices, gum, and confectionery, and it means that it has a specific effect on health when ingested. It has the advantage that there are no side effects that may occur.

In addition, the food composition may include a functional traditional liquor prepared from barley yeast, and the traditional liquor includes makgeolli, dongdongju, cheongju, distilled soju, and the like, and may preferably be makgeolli.

The functionality means having 'improving intestinal function, improving intestinal microbial flora, and treating inflammatory bowel disease'.

The food composition is very useful because it can be ingested on a daily basis. The amount of the fermented rice added in such a food composition varies depending on the type of the target food composition and cannot be uniformly defined, but it may be added within a range that does not impair the original taste of the food, and is usually 0.01 to 50 for the target food % by weight, preferably in the range from 0.1 to 20% by weight. In addition, in the case of a food composition in the form of a capsule, tablet, powder, granule, liquid, pill, piece, paste, syrup, gel, jelly or bar, usually 0.1 to 100% by weight, preferably 0.5 to 80% by weight It can be added within the range of

The food composition may include not only fermented rice as an active ingredient, but also ingredients commonly added during food production, for example, proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. Examples of the above-mentioned carbohydrates include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents [taumatine, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is prepared as a drink or beverage, citric acid, fructose, sugar, glucose, acetic acid, malic acid, fruit juice, and various plant extracts may be additionally included in addition to the fermented rice of the present invention. .

In addition, in the pharmaceutical composition for the treatment or prevention of inflammatory bowel disease comprising fermented rice as an active ingredient, the fermented rice is, for example, 0.001 mg/kg or more, preferably 0.1 mg/kg or more, more preferably 10 mg/kg or more, even more preferably 100 mg/kg or more, even more preferably 250 mg/kg or more, and most preferably 0.1 g/kg or more. Since the fermented rice is a natural product and there is no side effect to the human body even when administered in excess, the upper limit of the quantity of the fermented rice contained in the composition of the present invention may be selected and implemented by those skilled in the art within an appropriate range.

The pharmaceutical composition may be prepared using a pharmaceutically suitable and physiologically acceptable adjuvant in addition to the active ingredient, and the adjuvant includes an excipient, a disintegrant, a sweetener, a binder, a coating agent, a swelling agent, a lubricant, a lubricant, or A flavoring agent and the like may be used.

The pharmaceutical composition may be formulated to include one or more pharmaceutically acceptable carriers in addition to the active ingredients described above for administration.

Formulations of the pharmaceutical composition may be granules, powders, tablets, coated tablets, capsules, suppositories, solutions, syrups, juices, suspensions, emulsions, drops or injectables. For example, for formulation in the form of a tablet or capsule, the active ingredient may be combined with an orally, non-toxic, pharmaceutically acceptable inert carrier such as ethanol, glycerol, water, and the like. In addition, if desired or required, suitable binders, lubricants, disintegrants and color-developers may also be included in the mixture. Suitable binders include, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, tracacanth or sodium oleate, sodium stearate, magnesium stearate, sodium benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, and the like.

In the composition formulated as a liquid solution, acceptable pharmaceutical carriers are sterile and biocompatible, and include saline, sterile water, Ringer's solution, buffered saline, albumin injection, dextrose solution, maltodextrin solution, glycerol, ethanol, and these One or more of the components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostats may be added as needed. In addition, diluents, dispersants, surfactants, binders and lubricants may be additionally added to form an injectable formulation such as an aqueous solution, suspension, emulsion, etc., pills, capsules, granules or tablets.

Furthermore, by using the method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA by an appropriate method in the field, it can be preferably formulated according to each disease or component.

The pharmaceutical composition may be administered orally or parenterally, and in the case of parenteral administration, it may be administered by intravenous injection, subcutaneous injection, intramuscular injection, intraperitoneal injection, transdermal administration, etc., preferably oral administration.

A suitable dosage of the pharmaceutical composition varies depending on factors such as formulation method, administration mode, age, weight, sex, pathological condition, food, administration time, route of administration, excretion rate, and response sensitivity of the patient, usually skilled A trained physician can readily determine and prescribe an effective dosage for the desired treatment or prevention. According to a preferred embodiment, the daily dose of the pharmaceutical composition is 0.001-10 g/kg.

The pharmaceutical composition is prepared in unit dosage form by formulating using a pharmaceutically acceptable carrier and/or excipient according to a method that can be easily carried out by a person of ordinary skill in the art to which the present invention pertains. It may be prepared by introduction into a dose container. At this time, the formulation may be in the form of a solution, suspension, or emulsion in oil or aqueous medium, or may be in the form of an extract, powder, granule, tablet or capsule, and may additionally include a dispersant or stabilizer.

Another aspect of the present invention relates to a method for producing barley yeast comprising the steps below.

1) preparing mixed barley powder by mixing two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder;

2) kneading the mixed barley flour and molding it into a mold for forming yeast; and

3) The step of fermenting the yeast molded product at 25 ~ 35 ℃, 40 ~ 60% humidity conditions for 20 ~ 25 days.

First, 1) mixed barley powder is prepared by mixing two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder.

The steamed barley powder may be obtained by washing the barley and drying it completely, steaming the barley for 2 to 4 hours, preferably for 3 hours, and then pulverizing it to powder. When steaming by applying pressure using an autoclave, etc., the steaming time of barley can be shortened to 1 to 2 hours.

The roasted barley powder may be obtained by washing and completely drying the barley, stirring it evenly while maintaining the temperature not to exceed 70 ~ 300 ℃, and then roasting it, and then pulverizing it to powder. When the temperature is below 70 ℃, the process takes a long time, there is no fragrant flavor, and at 300 ℃ or more, the time is shortened, but the uniform roasting of the raw material is not performed and external carbonization occurs first, which is not preferable because the color and flavor are not good. If the duration of stir-frying is less than 10 minutes, uniform stir-frying treatment is not sufficiently achieved, and if it is longer than 20 minutes, it is not economical and is undesirable in carbonization. In addition, if it proceeds without drying, it is not economical in terms of production yield. The heat source is not particularly limited thereto, such as gas, electric heat, or petroleum.

After washing with sufficient water, the barley powder may be dried in a dryer at 45 to 55° C. for 2-3 days, or dried naturally, and then pulverized by pulverizing it.

The raw material of the steamed barley powder, roasted barley powder and barley powder is not particularly limited as long as it is generally edible barley, but preferably, it may be barley.

Step 1) may be to prepare mixed barley powder by mixing two or more selected from the group consisting of steamed barley powder, roasted barley powder and barley powder. It is preferable to include at least two or more of steamed barley powder, roasted barley powder and barley powder, as described above, because the ability to produce short-chain fatty acids is remarkably low and does not show a significant effect on the effect of inflammatory bowel disease. In addition, it is more preferable that at least one of steamed barley powder and roasted barley powder is always included in the preparation of the mixed barley powder, and most preferably, it may include all of steamed barley powder, roasted barley powder and barley powder. .

According to an embodiment of the present invention, in step 1), mixed barley powder may be prepared by mixing all of the steamed barley powder, roasted barley powder and barley powder. In this case, the steamed barley powder, roasted barley powder and barley powder It is preferable to mix silver 1:0.5:0.5 ~ 1:1.5:1.5, but if it is less than 1:0.5:0.5 or exceeds 1:1.5:1.5, there may be changes in the type or component of yeast produced during the fermentation process. .

The barley can be pulverized according to a conventional method.

Next, 2) knead the mixed barley flour, put it in a mold for molding, 3) ferment the yeast molded product at 25 ~ 35 ℃, under 40 ~ 60% humidity conditions for 20 ~ 25 days, get

An appropriate amount of water may be added to the mixed barley flour prepared in step 1) and kneaded, and the dough may be molded in a quilt mold. The content of the added water is not particularly limited as long as it is an amount typically used in preparing the dough.

Finally, it is preferable to ferment the yeast molded product prepared in step 2) for 20 to 25 days at 25 to 35 ° C. under 40 to 60% humidity conditions. If the fermentation temperature is lower than 25 ° C, fermentation does not occur sufficiently. , If it is higher than 35 ℃, there is a risk of denaturation of yeast. In addition, if the fermentation period is shorter than 20 days, fermentation does not occur sufficiently, and if it is longer than 25 days, there is a risk of denaturation of yeast. Humidity conditions may also cause a problem that yeast is denatured or not sufficiently fermented if it is out of the above condition range.

Barley yeast prepared through the above process, if necessary, after fermentation is finished, it can be dried to remove the mycelium and powdered according to a conventional method. Drying may be carried out by a conventional method, preferably, natural drying for 15 to 20 days, but is not limited thereto. During the drying process, the barley koji matures and adds flavor.

It was confirmed that the barley nuruk contained a fungal community with Rhizopus oryzae as the dominant species and a bacterial community with Pantoea agglomerans as the dominant species during metagenome analysis.

As a result of confirming through the experimental examples described below, if the raw material or manufacturing process is slightly different from barley koji, the dominant species is completely different from the fungus and the bacteria. It was confirmed that the function was significantly lowered. In particular, it is best to prepare a rice fermented product with the barley koji of the present invention, which contains a fungal community with a dominant species Rhizopus oryzae and a bacterial community with Pantoea agglomerans as the dominant species. It can be seen that the improvement, treatment or prevention effect of intestinal function or inflammatory bowel disease is achieved.

Preferably, the fungal colony is Aspergillus flavus, Aspergillus flavus var. oryzae, Aspergillus fumigatus, and Rhizopus microsporus. microsporus) may further include any one or more selected from the group consisting of. The bacterial community is Citrobacter freundii, Pantoea gaviniae, Bacillus pumilus, Bacillus sonorensis, Bacillus subtilis And it may further include any one or more selected from the group consisting of Enterobacteriaceae. Most preferably, it may include both the fungal community and the bacterial community. Rather than producing yeast by separately inoculating and fermenting only the strains of the dominant species, the fact that the strains are included has the advantage of increasing preference in the characteristic smell and taste of fermented rice later.

Therefore, when applied to fermented rice, barley nuruk produced through the above-described process increases the short-chain fatty acid production ability, balances the intestinal microflora, and increases the expression of intestinal anti-inflammatory factors. However, the expression of inflammatory factors exhibits an inhibitory effect. On the other hand, as in Comparative Preparation Example 1, only barley powder is used, or as in Comparative Preparation Example 9, steamed barley powder, roasted barley powder, and mixed barley powder consisting of barley powder is kneaded by kneading the extract of the leaves to produce yeast. Efficacy was not observed or found to be negligible in vitro or in vivo.

Therefore, in order to achieve the object of the present invention, it can be seen that the barley yeast in the present invention is most preferably obtained through the above-described steps.

Another aspect of the present invention relates to a method for producing a fermented rice product comprising the following steps.

a) a primary fermentation step of fermenting a mixture of barley koji, steamed rice and water; and

b) a second fermentation step of fermenting the steamed rice and water into the first fermented product; a method for producing a fermented rice having intestinal function or inflammatory bowel disease improving activity, including.

At this time, the barley yeast is manufactured according to the previous manufacturing method, and repeated contents below will be omitted.

In the present invention, dried rice is soaked in water, steamed and cooled, and then fermented using barley koji to obtain a fermented product of primary fermented rice. Primary fermentation is 5 to 9 days at 22 ~ 24 ℃. If the fermentation temperature is lower than 22 ℃, fermentation does not occur sufficiently, and if it is higher than 24 ℃, there is a risk of denaturation of the fermented rice. In addition, if the fermentation period is shorter than 5 days, sufficient fermentation does not occur, and if it is longer than 9 days, there is a risk of fermented rice being denatured.

The weight ratio of the steamed rice and barley yeast may be 5:1 to 20:1, preferably 5:1 to 10:1, considering the short-chain fatty acid production ability and the inflammatory cytokine inhibitory ability due to the long-term improvement effect. there is. The above weight ratio is based on the solids weight. If the weight ratio of the steamed rice and barley koji is 20:1 or more, the content of rice increases and the growth of barley koji is difficult, so it is difficult to expect the functionality of the fermented rice derived from primary and secondary fermentation, and less than 5:1 It is difficult to expect the functionality of the fermented rice derived therefrom because the content of rice is low.

The amount of water to be added may be appropriately selected and added as needed, and preferably 0.5 to 10 parts by weight based on 1 part by weight of the steamed rice may be added.

Step b) is a second fermentation step by adding the steamed rice and water to the first fermented rice fermented product. It is preferable to add rice that has been increased 1-3 times based on the weight of the fermented rice. The secondary fermentation is carried out for 10 to 18 days at 22 ~ 24 ℃, if the fermentation temperature is lower than 22 ℃ fermentation does not occur sufficiently, if it is higher than 24 ℃, there is a risk of denaturation of the fermented rice. In addition, if the fermentation period is shorter than 10 days, sufficient fermentation does not occur, and if it is longer than 18 days, there is a risk of denaturation of the fermented rice.

The primary and secondary fermentation is preferably static fermentation or fermentation at 50 rpm or less.

The method may further include removing residues and impurities from the rice fermented product prepared through the above process through a filter cloth or centrifugation. In addition, the fermented rice produced through the above-described process can be sterilized at 110 to 130° C. for 10 to 20 minutes after fermentation is completed to increase storage properties.

Example

Hereinafter, the present invention will be described in more detail by way of Examples and the like, but the scope and content of the present invention may not be construed as being reduced or limited by the Examples below. In addition, based on the disclosure of the present invention including the following examples, it is apparent that a person skilled in the art can easily practice the present invention for which experimental results are not specifically presented.

Preparation Example 1: Preparation of KN-SP-2 barley yeast

Rinse the scallion thoroughly in water and dry completely. After steaming about 1/3 of the dried gojiri, it was dried in the sun. The remaining 1/3 of the dried dried kimchi was roasted in a pot, and the last remaining 1/3 was used as it is without any treatment. Each of the steamed, roasted, and dried dried soybeans was pulverized and pulverized.

Each of the above powders was mixed (mixed weight ratio of 1:1:1), 6 malt (108.234 L) of water was added thereto and kneaded, and then put into a mold and molded. After drilling a hole in the center, KN-SP-2 barley yeast was produced by culturing for 21 days in a constant temperature and humidity chamber (incubator) maintained at 25-35 ℃ and 40-60% humidity. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 1: KN-SP-1 Yeast Preparation

After washing and drying barley, coarsely pulverized, and selected coarse barley powder using a sieve. 180 ml of water was slowly added to 690 g of the selected gorilla powder and kneaded, and then the dough was tightly compacted in a koji mold lined with cotton cloth and molded. KN-SP-1 yeast is produced by culturing for about 20 days in an incubator (incubator) at a constant temperature and humidity maintained at 25~35℃ and humidity of 40~60%, covered with rice straw, and then the dough is again compacted and stacked layer by layer. did The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 2: KN-SP-3 Yeast Preparation

Prepare 3 kg of wheat flour and 18.04 L of glutinous rice flour, sprinkle water on the two flours, mix well to prepare mixed barley flour, and knead the mixture by using a sieve to mix the mixed barley flour and water evenly. The dough was tightly compacted and molded in a mold covered with a cotton cloth. KN-SP-3 yeast is produced by wrapping the outside of the yeast mold with mulberry leaves, and then culturing for 50 days in a constant temperature and humidifier (incubator) maintained at 25-35 ° C and humidity of 40-60% by laying straw (coil) on it again. did The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 3: KN-SP-4 Yeast Preparation

Prepare 3 kg of wheat flour and 18.04 L of glutinous rice flour, sprinkle water on the two flours, mix well to prepare mixed barley flour, and knead the mixture by using a sieve to mix the mixed barley flour and water evenly. KN-SP-4 yeast was produced by culturing the dough in a mold with cotton furoshiki, then compacted and molded, and then incubated for 50 days in a constant temperature and humidifier (incubator) maintained at 25 to 35 ° C and 40 to 60% humidity. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 4: KN-SP-5 Yeast Preparation

18.04 L of non-glutinous rice was prepared. First, non-glutinous rice was immersed in water and soaked, then pulverized, and fine non-glutinous rice powder was selected using a sieve. The non-glutinous rice flour was kneaded while slowly adding water to it, and was then formed into a ball with a size of about 8-10 cm. KN-SP-5 yeast was produced by laying a cotton cloth on a yeast mold, putting rice straw and the molded product in it, and fermenting it for 21 days in a constant temperature and humidity incubator (incubator) maintained at 25-35 ℃ and 40-60% humidity. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 5: KN-SP-6 Yeast Preparation

54.12 L of non-glutinous rice was prepared. First, non-glutinous rice was immersed in water and soaked, then pulverized, and fine non-glutinous rice powder was selected using a sieve. The non-glutinous rice flour was formed into round balls with a size of about 4-6 cm. KN-SP-6 yeast is produced by wrapping each of the molded products with pine needles so that they do not touch each other, putting them in a paper bag, and fermenting them for 20 days in a constant temperature and humidifier (incubator) maintained at 25 to 35 ° C and 40 to 60% humidity. did The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 6: KN-SP-7 Yeast Preparation

300 g of wheat flour, 270 ml of mung bean, 360 ml of yellow rice, and 280 ml of water were prepared. First, the mung bean was crushed to separate the mung bean powder and the skin, and the mung bean skin was soaked in water and soaked. Hwangmi was pulverized, and mixed barley powder was prepared by mixing yellow rice powder, mung bean powder and wheat flour. Water soaked in mung bean shells was added to the mixed barley flour and kneaded. After molding the dough into a mold, KN-SP-7 yeast was produced by fermenting it for 60 days in a constant temperature and humidifier (incubator) maintained at 25-35 ℃ and 40-60% humidity. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 7: KN-SP-8 Yeast Preparation

Natural fern juice and pine needles prepared by using 18.04 L of glutinous rice and 180.39 L of raw fermented rice were prepared. First, glutinous rice was immersed in water and then soaked, pulverized, and fine glutinous rice powder was selected using a sieve. The glutinous rice flour was kneaded while slowly adding the natural sagebrush juice, and was then formed into a round shape with a size of about 8-10 cm. After laying the pine needles on the yeast mold, put the molded products in such a way that they do not touch each other, and then fermented for 21 days in a constant temperature and humidity incubator (incubator) maintained at 25 ~ 35 ℃ and 40 ~ 60% humidity to produce KN-SP-8 yeast. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 8: KN-SP-9 Yeast Preparation

54.12 L of glutinous rice and 5.41 L of wheat were prepared. First, 108.23 L of water was added to 30 kg of quince leaf, heated over medium heat for a long time, and when the amount of water was reduced to half, the residue was removed to prepare 54.12 L of decoction of sagebrush. Wash the glutinous rice, soak it overnight in decoction juice, soak it, and drain the water. Coat the drained glutinous rice with flour evenly, put it in a double paper bag, seal the entrance with string, and ferment it for 60 days in a constant temperature and humidity incubator (incubator) maintained at 25~35℃ and 40~60% humidity. SP-9 yeast was produced. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 9: KN-SP-10 Yeast Preparation

2.07 kg of barley, sagebrush leaves, wormwood and rice straw were prepared. First, the barley was washed and completely dried. After steaming about 1/3 of dried barley, it was cooled and ground. The remaining 1/3 of the dried dried kimchi was pulverized after roasting it in a pot, and the last remaining 1/3 was pulverized as it is without any treatment and was pulverized.

540 ml of a juice solution was obtained by crushing the leaves, and the mixture was kneaded while gradually adding the juice solution of the glutinous rice flour to the glutinous rice flour. The dough was tightly compacted and molded in a mold covered with a cotton cloth. KN-SP-10 yeast was produced by culturing the molded product at the top and bottom with mugwort, tied with straw, and culturing for 21 days in a constant temperature and humidifier (incubator) maintained at 25 to 35 ° C and 40 to 60% humidity. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Comparative Preparation Example 10: KN-SP-11 Yeast Preparation

A natural extract and mulberry leaf prepared using 90 ml of glutinous rice and 920 ml of raw honeysuckle were prepared. First, glutinous rice was immersed in water and then soaked, pulverized, and fine glutinous rice powder was selected using a sieve. The glutinous rice flour was kneaded while slowly adding natural sagebrush juice, and it was molded into a round and flat shape having a diameter of about 8-10 cm. KN-SP-11 yeast was produced by wrapping the molded product with mulberry leaves, then laying on rice straw, hanging it in a windy place, and fermenting it for 50 days. The yeast completed through the above process was pulverized with a mixer and stored in a fine powder state.

Example 1: Preparation of fermented rice using KN-SP-2 yeast

After washing the rice with water, pour enough water, immerse it in room temperature for 4 hours, drain the water for 30 minutes, steam the rice at 100° C. for 1 hour, cool it, and use it as a raw material.

100 g of KN-SP-2 barley yeast prepared in Preparation Example 1 was added to 300 g of the steamed rice as a fermenting agent, 0.9 L of water was poured and cultured at 23° C. for 7 days (primary fermentation).

Thereafter, 700 g of the steamed rice was added to the primary fermented product together with 600 ml of water, and secondary culture was performed at 23° C. for 14 days (second fermentation). Cells and impurities were removed from the fermented rice using a clean cotton cloth.

Comparative Example 1: Preparation of fermented rice using KN-SP-1 yeast

After washing the rice with water, pour enough water, immerse it in room temperature for 4 hours, drain the water for 30 minutes, steam the rice at 100° C. for 1 hour, cool it, and use it as a raw material.

100 g of KN-SP-1 yeast prepared in Comparative Preparation Example 1 was added to 300 g of the steamed rice as a fermenting agent, 0.9 L of water was poured and cultured at 23° C. for 7 days (primary fermentation).

Thereafter, 700 g of the steamed rice was added to the primary fermented product together with 600 ml of water, and secondary culture was performed at 23° C. for 14 days (second fermentation). Cells and impurities were removed from the fermented rice using a clean cotton cloth.

Comparative Example 2: Preparation of fermented rice using KN-SP-3 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-3 yeast prepared in Comparative Preparation Example 2 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 3: Preparation of fermented rice using KN-SP-4 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-4 yeast prepared in Comparative Preparation Example 3 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 4: Preparation of fermented rice using KN-SP-5 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-5 yeast prepared in Comparative Preparation Example 4 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 5: Preparation of fermented rice using KN-SP-6 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-6 yeast prepared in Comparative Preparation Example 5 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 6: Preparation of fermented rice using KN-SP-7 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-7 yeast prepared in Comparative Preparation Example 6 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 7: Preparation of fermented rice using KN-SP-8 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-8 yeast prepared in Comparative Preparation Example 7 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 8: Preparation of fermented rice using KN-SP-9 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-9 yeast prepared in Comparative Preparation Example 8 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 9: Preparation of fermented rice using KN-SP-10 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-10 yeast prepared in Comparative Preparation Example 9 instead of Comparative Preparation Example 1 as yeast.

Comparative Example 10: Preparation of fermented rice using KN-SP-11 yeast

A fermented rice was prepared in the same manner as in Comparative Example 1, but a fermented rice was prepared using KN-SP-11 yeast prepared in Comparative Preparation Example 10 instead of Comparative Preparation Example 1 as yeast.

Experimental Example 1-1: Metagenomic analysis of yeast-1

It was intended to analyze the metagenome for the KN-SP-2 barley yeast of Preparation Example 1 and the KN-SP-8 yeast production itself of Comparative Preparation Example 7, and the metagenome was analyzed through each ITS region obtained from the two samples. did This was done by requesting Macrogen Co., Ltd.

The results are shown in FIGS. 1 and 2 and Table 1 below. 1 is a graph showing the results of metagenome analysis for KN-SP-2 barley yeast fungus (fungi (ITS)) prepared in Preparation Example 1. Figure 2 is a graph showing the results of metagenome analysis for the fungus (fungi (ITS)) of KN-SP-8 yeast prepared in Comparative Preparation Example 7.

Fungi (ITS) Preparation Example 1
KN-SP-2 Comparative Preparation Example 7
KN-SP-8 species Aspergillus candidus 0.04% 0.00% Aspergillus flavus 7.42% 58.31% Aspergillus flavus var. oryzae 6.08% 22.91% Aspergillus fumigatus 1.82% 0.00% Rhizopus microsporus 2.33% 0.00% Rhizopus oryzae 71.18% 4.98% uncultured fungus 10.55% 12.49% other 0.58% 1.31%

As a result of metagenome analysis of fungi by species as shown in FIGS. 1, 2 and Table 1, it was confirmed that KN-SP-2 of Preparation Example 1 had Rhizopus oryzae (71.2%) as the dominant species. . On the other hand, Comparative Preparation Example 7, KN-SP-8 yeast, Aspergillus flavus (58.3%), Aspergillus flavus var. oryzae (22.9%) was identified as the dominant species. That is, it was confirmed that they had a completely different flora depending on the yeast.

Experimental Example 1-2: Metagenomic analysis of yeast-2

1) Analysis of bacteria using 16S rDNA

It was intended to analyze the metagenome for KN-SP-2 barley yeast of Preparation Example 1 and KN-SP-8 yeast production itself of Comparative Preparation Example 7, and after extracting the 16s rRNA gene from each of the two samples, based on this Metagenomic analysis was performed with This was commissioned by Macrogen.

The results are shown in FIGS. 3 and 4 and Table 2 below. 3 is a graph showing the metagenome analysis results at the phylum level of KN-SP-2 barley yeast prepared in Preparation Example 1. FIG. 4 is a graph showing the metagenome analysis results for the phylum level of KN-SP-8 yeast prepared from Comparative Preparation Example 7.

Bacteria (16s) Preparation Example 1
KN-SP-2 Comparative Preparation Example 7
KN-SP-8 phylum "Proteobacteria" 87.86% 44.71% Cyanobacteria/Chloroplast 0.55% 36.42% Firmicutes 11.59% 18.87% other 0.00% 0.00%

As shown in FIGS. 3, 4, and Table 2, at the phylum level, it was confirmed that KN-SP-2 barley yeast of Preparation Example 1 had 87.9% of Proteobacteria phyla and 11.6% of Firmicutes. In contrast, in the KN-SP-8 yeast of Comparative Preparation Example 7, 44.7% of Proteobacteria, 36.4% of Cyanobacteria/Chloroplast, and 18.9% of Firmicutes were confirmed. Through this, it can be confirmed that the barley yeast of Preparation Example 1 and Comparative Preparation Example 7 of the present invention consist of completely different colonies.

2) Analysis at the Species level

It was intended to analyze the metagenome for the KN-SP-2 barley yeast of Preparation Example 1 and the KN-SP-8 yeast production itself of Comparative Preparation Example 7, and the metagenome was analyzed through each ITS region obtained from the two samples. did This was done by requesting Macrogen Co., Ltd.

The results are shown in FIGS. 5 and 6 and Table 3 below. 5 is a graph showing the metagenome analysis results at the Bacteria (16s) species level for KN-SP-2 barley yeast prepared in Preparation Example 1. 6 is a graph showing the metagenome analysis results at the Bacteria (16s) species level for KN-SP-8 yeast prepared from Comparative Preparation Example 7.

Bacteria (16s) Preparation Example 1
KN-SP-2 Comparative Preparation Example 7
KN-SP-8 species Pantoea agglomerans 65.48% 37.74% uncultured bacterium (Streptophyta genus) 0.55% 36.37% Citrobacter freundii 2.60% 0.79% Pantoea gaviniae 2.50% 0.00% Bacillus pumilus 5.33% 0.00% Bacillus sonorensis 1.22% 0.00% Bacillus subtilis 4.69% 0.00% uncultured bacterium (Escherichia/Shigella genus) 6.71% 5.72% uncultured bacterium (Pantoea genus) 0.93% 0.06% uncultured bacterium (Sporacetigenium genus) 0.32% 18.87% Other (Enterobacteriaceae family) 8.25% 0.26% other 1.41% 0.20%

As shown in FIGS. 5, 6 and Table 3, the flora of KN-SP-2 barley yeast of Preparation Example 1 and KN-SP-8 yeast of Comparative Preparation Example 7 was examined at the species level. First, it was confirmed that KN-SP-2 barley yeast of Preparation Example 1 had 65.5% of Pantoea agglomerans as the dominant species. On the other hand, it was confirmed that the KN-SP-8 yeast of Comparative Example 7 had 37.7% of Pantoea agglomerans and 36.4% of uncultured bacterium of Streptophyta genus. That is, it was confirmed that the distribution of microorganisms in other yeasts, including KN-SP-2 barley yeast of Preparation Example 1 and KN-SP-8 yeast of Comparative Preparation Example 7, was completely different. , it can be seen that the distribution of microorganisms present in the yeast itself is completely different.

Experimental Example 2: Analysis of short-chain fatty acid production ability by anaerobic culture of fermented rice according to yeast

The short-chain fatty acid production ability of each fermented rice prepared in Example 1 and Comparative Examples 1 to 10 was analyzed in vitro . To this end, the fermented rice of Example 1 and Comparative Examples 1 to 10 were anaerobically cultured together with an oxidoreductase agent in DMEM medium.

Specifically, for anaerobic culture, 1 ml of oxygen reductase (Oxyrase For Broth, Mansfield, OH, USA) and 2 ml of fermented rice in 47 ml of DMEM (GIBCO, Carlsbad, CA, USA) medium (Example 1, comparison) One of Examples 1 to 10) was put and sealed, and then reacted in a 37 °C water bath for 24 hours. Thereafter, copper sulfate (0.25 g/L) was added to inhibit the growth of other microorganisms to complete the fermentation. GC-MS (GC6890 equipped with 5973 MSD, Agilent Technologies, Santa Clara, CA, USA) was used to measure the content.

Specifically, 5 ml of the culture medium is placed in a 20 ml glass vial for short-chain fatty acid production ability analysis, and then extracted at 65° C. at 500 rpm for 15 minutes to volatilize the short-chain fatty acid component into the headspace. After exposing the volatilized component to the SPME fiber coated with 75 μm carboxen-PDMS (Supelco, Bellefonte, PA, USA), and adsorbing it, the component adsorbed on the SPME fiber is desorbed at the inlet of the GC/MS at 250 °C. and analyzed by injecting it into a column of GC/MS at 250 °C for 50 minutes. For GC-MS analysis, Agilent Technologies 6890A GC and Agilent Technologies 5973 MSD were used, and DB-624 UI (30 m × 0.25 mm × 1.4 μm) was used.

Table 4 below shows the results of measuring the short-chain fatty acid production ability in each fermented rice. That is, the peak area of the short-chain fatty acids produced in the anaerobic culture obtained through the fermented rice, DMEM medium, and oxidoreductase agent of any one of Example 1 and Comparative Examples 1 to 10 was measured and shown. . As a control, DMEM medium without the addition of fermented rice and anaerobic culture only with oxidoreductase were used.

division peak area Acetate Butyrate Anaerobic culture using Example 1 1,803,060 137,792,976 Anaerobic culture using Comparative Example 1 ND trace Anaerobic culture using Comparative Example 2 trace 1,913,562 Anaerobic culture using Comparative Example 3 1,991,510 46,258,170 Anaerobic culture using Comparative Example 4 ND 1,170,938 Anaerobic culture using Comparative Example 5 432,346 257,294 Anaerobic culture using Comparative Example 6 4,094,033 6,063,761 Anaerobic culture using Comparative Example 7 1,672,799 8,407,026 Anaerobic culture using Comparative Example 8 3,674,327 44,386,294 Anaerobic culture using Comparative Example 9 2,727,074 1,941,779 Anaerobic culture using Comparative Example 10 1,137,042 253,166

'ND' means not detected, and 'trace' means trace detection.

Table 4 shows the peak area of short-chain fatty acids produced when rice is steamed and anaerobically cultured by adding the fermented rice prepared in Example 1, Comparative Examples 1 to 10, and the corresponding cultured in DMEM. Under these conditions, the ability to produce proponate was not measured.

It was confirmed that the fermented rice of Example 1 prepared using KN-SP-2 yeast had the highest butyrate producing ability 3 to 100 times or more compared to the fermented rice of Comparative Examples 1 to 10.

Meanwhile, looking at the overall short-chain fatty acid production ability, the fermented rice of Comparative Example 8 prepared using KN-SP-9 yeast had higher peak areas of acetate and butyrate compared to the fermented rice of Comparative Examples 1 to 7, 9, and 10. appeared to be Therefore, the fermented rice of Example 1 and the fermented rice of Comparative Example 8 were selected as candidate fermented products.

Experimental Example 3: Analysis of short-chain fatty acid production ability in animal models

3-1. laboratory animal

It was attempted to analyze the short-chain fatty acid production ability in vivo of the fermented rice prepared from Example 1 and Comparative Example 8 selected in Experimental Example 1. As an experimental animal for this, an 8-week-old C57BL/6 male mouse weighing 22 g was prepared. The mice were provided by Joongang Animal Lab (Seoul, Korea). The mice were acclimatized for 7 days before being used in experiments. In addition, the mice were bred on a free diet in a breeding room controlled at 22±℃ temperature and 55%±10% humidity throughout the experiment, and the light-dark cycle was controlled at a 12-hour cycle. All animal experiments were performed in accordance with the Animal Experiment Operation Regulations of the Korea Food Research Institute.

3-2. experimental group

The experiment was carried out by randomly dividing the experimental animals. The fermented rice 20 g/kg/day administration group of Example 1 (KN-SPM-2), the fermented rice 20 g/kg/day administration group of Comparative Example 8 (KN-SPM-9), the same as the rice fermented product 4% ethanol 20 g/kg/day (pure ethanol 0.8 g/kg/day) administration group (vehicle) corrected for alcohol content and water 20 g/kg/day administration group (Control) as a control group were divided into a total of 4 groups (Table 5) .

The fermented rice, ethanol solution, and water of Example 1 and Comparative Example 8 were forcibly administered orally every day for a total of 7 days. To check short-chain fatty acid production and changes in intestinal microflora before and after administration. Fecal samples before/after administration (Day 0/Day 7) were collected in each group and immediately stored at -80°C.

experimental group test substance Administration method control
control water administration group sterile distilled water Oral administration of sterile distilled water 20 g/kg once a day for 7 days Vehicle Ethanol 4% administration group ethanol 4% Oral administration once daily for 7 days at a dose of 20 g/kg of 4% ethanol solution KN-SPM-2 Rice fermented product of Example 1
administration group Rice fermented product of Example 1 Oral administration once a day for 7 days at a dose of 20 g/kg of fermented rice of Example 1 KN-SPM-9 Rice fermented product administration group of Comparative Example 8 Rice fermented product of Comparative Example 8 Orally administered once a day for 7 days at a dose of 20 g/kg of fermented rice of Comparative Example 8

For statistical analysis of the experiment, one-way ANOVA (Dunnett's test) was used to confirm the significant difference in the mean value between groups, and when it had a p value lower than 0.05, it was judged as a significant result.

3-3. Short-chain fatty acid analysis

In general, short-chain fatty acids are produced when the intestine is in a fermented state, and the fermentation state of the intestine refers to a phenomenon that occurs when an appropriate amount of high-quality carbohydrate is eaten, which means that the intestinal environment is in a very good state. Short-chain fatty acids are organic acids with 6 or less carbon atoms, such as acetic acid, propionic acid, and butyric acid, and belong to saturated fatty acids. These are produced by beneficial intestinal bacteria, and have an effect that helps to play a very important role in increasing immunity and maintaining and improving health. was analyzed through

The collected fecal samples were analyzed using SPME technology and GC-MS (refer to the short-chain fatty acid analysis method in Experimental Example 1). 0.1 g of the fecal sample, 2.0 g of NaCl, and 5.0 ml of distilled water (DW) were put into a 20 ml glass vial, and extracted at 65° C. at a speed of 500 rpm for 15 minutes to volatilize the short-chain fatty acid component into the headspace. After exposing the volatilized component to the SPME fiber coated with 75 μm carboxen-PDMS (Supelco, Bellefonte, PA, USA), and adsorbing it, the component adsorbed on the SPME fiber is desorbed at the inlet of the GC/MS at 250 °C. and analyzed by injecting it into a column of GC/MS at 250 °C for 50 minutes. For GC-MS analysis, Agilent Technologies 6890A GC and Agilent Technologies 5973 MSD were used, and DB-624 UI (30 m × 0.25 mm × 1.4 μm) was used.

At this time, three types of standard materials (acetic acid, propionic acid, and butyric acid) were purchased from Sigma-Aldrich (Sigma-Aldrich, St. Louis, MO, USA) for quantitative analysis of short-chain fatty acids. The standards were prepared by dilution to various concentrations (10-50 μM). The final short-chain fatty acid concentration was expressed in terms of nmol/g.

3-4. Analysis of short-chain fatty acids in each group

7 is a fermented rice product of Example 1 (KN-SPM-2), Comparative Example 8 rice fermented product (KN-SPM-9), ethanol solution (Vehicle) and water (control) administered to the experimental animals, respectively. It is a graph showing the results of quantifying the short-chain fatty acid production ability in fecal samples collected on days 0 and 7 from 4 groups. In FIG. 7, a case with a p value lower than 0.05 was marked with *, and was considered as a significant result. Statistical analysis was performed using one-way ANOVA followed by Dunnett's test, and was compared with the data before administration (day 0).

As shown in Figure 7, before the start of administration, the short-chain fatty acid content was similar to that of the control group in all groups. After that, on the 7th day from the start of administration, the rice fermented product administration group of Example 1 and Comparative Example 8 showed an increase in high short-chain fatty acid content (particularly butyrate, propionate) compared to the control group and the Vehicle group. In addition, it was confirmed that the increase in short-chain fatty acid was most significant (p<0.05) in the rice fermented product administration group of Example 1 compared to the vehicle group administered with the same level of alcohol as the rice fermented product.

Also, among short-chain fatty acids, in the case of Acetate, the relative production concentration was generally higher than that of butyrate and propionate, but the experimental group showing a significant increase before and after administration was not identified.

Experimental Example 4: Metagenome analysis in animal models

4-1. Experimental animals and experimental groups

Experiments were carried out according to Experimental Example 2, except that the experimental animals/experimental group treated with the fermented rice of Comparative Example 8 were not used, and as described in Table 5 above, the experimental substances and administration method prescribed for each experimental group After administration, feces were collected on days 0 and 7, and metagenome was analyzed in each experimental group.

4-2 Metagenome Analysis

In order to evaluate whether it has a beneficial effect on the intestinal environment, the fermented rice of Example 1 was administered for 7 days, and the following metagenome analysis experiment was performed.

Bacterial DNA was extracted from the fecal samples of each group stored at -80 °C using the PowerMax Soil DNA Isolation Kit (MO BIO). In order to amplify the V3 and V4 regions (59F-806R) from the DNA (sequenced sample) isolated from each group, it was prepared according to the Illumina 16S Metagenomic Sequencing Library protocols. For PCR, 10 ng of gDNA was amplified using barcoded fusion primers (341F: 5' CCTACGGGNGGCWGCAG 3', 806R: 5' GACTACHVGGGTATCTAATCC 3'). The amplified DNA was quantified/qualified using the qPCR Quatification protocol (KAPA Library Quantificatoin kits for Illumina Sequecing platforms) and LabChip GX HT DNA High Sensitivity Kit (PerkinElmer, Massachusetts, USA).

Paired-end (2×300 bp) sequencing was performed by Macrogen using the MiSeq™ platform (Illumina, San Diego, USA). For statistical analysis for the comparison of intestinal microflora, multivariate analysis (mean centered scaled principal component analysis, PCA) was performed using SIMCA-P version 14.0 (Umetrics, Umevi, Sweden).

4-3. Analysis of changes in intestinal microflora

8 is a fermented rice product of Example 1 (KN-SPM-2), ethanol solution (Vehicle) and water (control) of Example 1 to the experimental animals, respectively, in three groups administered in the intestines in fecal samples collected on days 0 and 7 It is a graph showing the analysis of changes in the microbial flora.

As described in FIG. 8, after administration according to the test substances and administration methods prescribed for each experimental group, changes in the intestinal microbial flora were observed through metagenome analysis in each experimental group.

Referring to FIG. 8, the fermented rice administration group of Example 1 showed specific changes in the intestinal microbial flora on the 7th day (day 7) after the start of administration compared to before administration (day 0). In addition, it was confirmed that the group administered with the fermented rice of Example 1 showed a change in specific intestinal microbial flora even when compared with the vehicle group during the administration period. However, the vehicle-administered group did not show any significant changes in the intestinal microbiota compared to the control group.

That is, the above-described effect induced from the rice fermented product administration group of Example 1 was that other ingredients contained in the rice fermented product, not alcohol, acted as prebiotics or probiotics in the intestine. It is believed to be because In fact, when looking at the changes in the intestinal microbial flora analyzed in the feces of the rice fermented product administration group of Example 1 at the phylum (phylum) level, Bacterodetes showed a significant (p=0.049) increasing trend to 81.3 ± 1.2% compared to 73.4 ± 2.6% for Vehicle. (Control is 87.8 ± 2.2%) Firmicutes tended to decrease to 11.7 ± 0.6 % compared to Vehicle 15.5 ± 1.3 % (Control was 9.0 ± 2.0 %). Generally, Firmicutes are low, whereas Bacteriordes , Provotella , and Ruminococcus are rich in healthy gut microbiota. Therefore, it can be seen from the above-described results that when the fermented rice prepared in Example 1 of the present invention is administered, it forms a significantly healthier intestinal microbial composition compared to the control group (ethanol, water).

Experimental Example 4: Inflammation improvement, prevention or treatment effect

4-1. Experimental animals and experimental groups

Experiments were carried out according to Experimental Example 2, except that blood samples were obtained from the abdominal vena cava after anesthetizing each experimental animal rather than a fecal sample, and as described in Table 2, the test substances and administration prescribed for each experimental group After administration according to the method, blood and colon tissue samples were collected on days 0 and 7 to analyze the effect of improving, preventing, or treating inflammation in each experimental group.

The blood samples were stored at -80 ℃ until the experiment by separating only the serum.

4-2. Serum TNF-α assay

TNF-α (Tumor necrosis factor alpha) is a representative proinflammatory cytokine, and it is known that its production is increased in patients with inflammatory bowel disease, especially in patients with inflammatory bowel disease. analyzed.

Through the previous Experimental Example 3, it was confirmed that the production ability of short-chain fatty acids, particularly butyrate, was significantly increased in the fermented rice (KN-SPM-2) administration group of Example 1. The increase in butyrate is an energy source for colon cells, which is known to help improve the intestinal environment and reduce inflammatory cytokines. Therefore, the fermented rice of Example 1 (KN-SPM-2) is also expected to reduce inflammatory cytokines, and in order to compare this, the serum TNF according to the administration of the fermented rice of Example 1 and the fermented rice of Comparative Example 8 -α production was measured using a TNF-α ELISA kit (Sigma-Aldrich, St. Louis, MO, USA).

As described above, the serum used in the experiment was separated from the blood collected from each group and stored at -80°C until the experiment.

9 is a fermented rice product of Example 1 (KN-SPM-2), Comparative Example 8 (KN-SPM-9), ethanol solution (Vehicle) and water (control) administered to the experimental animals, respectively. It is a graph showing the results of quantifying the amount of serum TNF-α production (pg/ml) in the serum samples collected on days 0 and 7 from 4 groups. For statistical analysis, one-way ANOVA followed by Dunnett's test was used, and it was compared with the data of the Vehicle group.

As shown in FIG. 9 , it was confirmed that the Vehicle group significantly increased compared to the control group, which means that the secretion of inflammatory cytokines in the blood was increased when alcohol was administered.

On the other hand, the fermented rice administration group of Example 1 and Comparative Example 8 (KN-SPM-2, 9) had reduced inflammatory cytokines in the Vehicle group, but the rice fermented product administration group of Comparative Example 8 did not differ significantly from the Vehicle group. On the other hand, a significant decrease was confirmed in the fermented rice administration group of Example 1 compared to the Vehicle group.

4-3. Inflammatory cytokine analysis in the colon

In order to confirm the effect of the fermented rice administration of Example 1 directly on inflammation in the colon, inflammatory cytokines in the colon tissue sample on the 7th day from the start of administration, before administration of the test substances specified in each experimental group in 4-1 above to analyze the level of

In order to analyze the amount of inflammatory cytokine production from the colon tissue samples isolated from each experimental group, 300 mg of the colon tissue sample was lysed to isolate the protein, and an antibody array kit (ARY006, R&D Systems, Minneapolis, MN) for the protein , USA) were used for analysis. Alliance Mini HD9 (UVITEC, Cambridge, UK) and Image J software (1.49v, NIH, Bethesda, MD, USA) were used to visualize and quantify the analyzed results. One-way ANOVA was used for statistical analysis of the experiment, and the significant difference of mean values between groups was verified by comparing with vehicle group through Dunnett multiple comparison test. A case with a p value lower than 0.05 was considered as a significant result and marked with *.

Figure 10 is inflammatory cytokines in colon tissue collected on the 7th day from three groups each administered with fermented rice (KN-SPM-2), ethanol solution (Vehicle), and water (control) of Example 1 to experimental animals; (TNF-α, IFN (interferon)-γ, IL (interleukin)-1α, IL-16, CCL17 and IL-1RA) is a graph showing the analysis of the production amount.

As shown in Figure 10, compared to the control group, the vehicle group rather significantly increased the production of pro-inflammatory cytokines, but the rice fermented product administration group of Example 1 showed a significant decrease in the production of pro-inflammatory cytokines compared to the vehicle group and the control group. became

In addition, IL-1RA is an anti-inflammatory cytokine, and the amount of IL-1RA production was significantly increased in the rice fermented product administration group of Example 1 compared to the Vehicle group and the control group. On the other hand, the Vehicle group decreased rather.

Therefore, it can be seen that the administration of the rice fermented product of Example 1 has the effect of significantly improving the inflammatory response in the colon compared to the Vehicle group and the control group.

In addition to the embodiments described above, those skilled in the art to which the present invention pertains, based on the technical common sense at the time of the filing of the present invention and the description of the present specification, the present invention may take other specific forms without changing the technical spirit or essential characteristics. It is self-evident that it can be implemented as

The scope of the present invention is indicated by the claims to be described later rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts are interpreted as being included in the scope of the present invention. should be

Claims (25)

Steamed barley powder, roasted barley powder and barley powder are mixed in a mixing weight ratio of 1:0.5:0.5 to 1:1.5:1.5 to knead the mixed barley powder, put in a mold for molding, and then mold the yeast molded product from 25 to It is obtained by fermenting for 20 to 25 days at 35 ° C and 40 to 60% humidity.
In the improvement of intestinal function or inflammatory bowel disease, characterized in that it contains a fungal community with a dominant species of Rhizopus oryzae and a bacterial community with a dominant species of Pantoea agglomerans during metagenome analysis Barley yeast for the production of fermented rice with activity. delete According to claim 1,
The fungal population is Aspergillus flavus, Aspergillus flavus mutant oryzae (Aspergillus flavus var. oryzae), Aspergillus fumigatus (Aspergillus fumigatus) and Rhizopus microsporus Further comprising any one or more selected from the group consisting of,
The bacterial community is Citrobacter freundii, Pantoea gaviniae, Bacillus pumilus, Bacillus sonorensis, Bacillus subtilis And Enterobacteriaceae (Enterobacteriaceae) barley yeast for producing fermented rice having activity in improving intestinal function or inflammatory bowel disease, characterized in that it further comprises any one or more selected from the group consisting of. The fermented rice obtained by inoculating and fermenting the steamed rice with barley koji as an active ingredient,
The barley yeast is mixed barley powder by mixing steamed barley powder, roasted barley powder and barley powder in a mixing weight ratio of 1:0.5:0.5 to 1:1.5:1.5, kneading the mixed barley powder, putting it in a mold for molding, and then molding the yeast It is obtained by fermenting the molded product at 25 ~ 35 ℃ and 40 ~ 60% humidity for 20 ~ 25 days,
The barley yeast is a fungal colony with a dominant species of Rhizopus oryzae and a bacterial colony with a dominant species of Pantoea agglomerans during metagenome analysis, characterized in that it contains intestinal function or inflammatory A food composition for improving or preventing intestinal disease. 5. The method of claim 4,
The rice fermented product is obtained by mixing barley yeast and water with the steamed rice to obtain a primary fermented product, and secondary fermentation by mixing the steamed rice and water with the primary fermented product. A food composition for improving or preventing intestinal disease. 5. The method of claim 4,
A food composition for improving or preventing intestinal function or inflammatory bowel disease, characterized in that the mixed weight ratio of the steamed rice and barley yeast is 5:1 to 20:1. 5. The method of claim 4,
The short-chain fatty acid production amount of the rice fermented product is a food composition for improving or preventing intestinal function or inflammatory bowel disease, characterized in that 0.08 to 0.10 nm/g. delete 5. The method of claim 4,
The barley yeast is obtained by fermenting mixed barley powder consisting of steamed barley powder, roasted barley powder and barley powder,
A food composition for improving or preventing intestinal function or inflammatory bowel disease, characterized in that the mixed weight ratio of the steamed barley powder, roasted barley powder and barley powder is 1:0.5:0.5 to 1:1.5:1.5. 5. The method of claim 4,
The food composition is a food composition for improving or preventing intestinal function or inflammatory bowel disease, characterized in that the makgeolli. The fermented rice obtained by inoculating and fermenting the steamed rice with barley koji as an active ingredient,
The barley yeast is mixed barley powder by mixing steamed barley powder, roasted barley powder and barley powder in a mixing weight ratio of 1:0.5:0.5 to 1:1.5:1.5, kneading the mixed barley powder, putting it in a mold for molding, and then molding the yeast It is obtained by fermenting the molded product at 25 ~ 35 ℃ and 40 ~ 60% humidity for 20 ~ 25 days,
In metagenome analysis, it contains a fungal community with a dominant species of Rhizopus oryzae and a bacterial community with a dominant species of Pantoea agglomerans,
The short-chain fatty acid production amount of the rice fermented product is a pharmaceutical composition for treating or preventing inflammatory bowel disease, characterized in that 0.08 ~ 0.10 ㎚ / g. 12. The method of claim 11,
The rice fermented product is obtained by mixing barley yeast and water with the steamed rice to obtain a primary fermented product, and inflammatory bowel disease treatment, characterized in that the secondary fermentation is performed by mixing the steamed rice and water with the primary fermented product or a pharmaceutical composition for prophylaxis. 12. The method of claim 11,
A pharmaceutical composition for the treatment or prevention of inflammatory bowel disease, characterized in that the weight ratio of the steamed rice and goji-ri nuruk is 5:1 to 20:1. delete delete delete 1) preparing mixed barley powder by mixing steamed barley powder, roasted barley powder and barley powder in a mixing weight ratio of 1:0.5:0.5 to 1:1.5:1.5;
2) kneading the mixed barley flour and molding it into a mold for forming yeast; and
3) fermenting the yeast molded product at 25 ~ 35 ℃, under 40 ~ 60% humidity conditions for 20 ~ 25 days to prepare barley yeast;
The barley yeast is a fungal colony with a dominant species of Rhizopus oryzae and a bacterial colony with a dominant species of Pantoea agglomerans during metagenome analysis, characterized in that it contains intestinal function or inflammatory A method for producing barley yeast for the production of fermented rice having an activity to improve intestinal diseases. delete a) a primary fermentation step of mixing and fermenting barley koji prepared according to claim 17, steamed rice and water; and
b) a second fermentation step of adding steamed rice and water to the first fermentation product and fermenting; 20. The method of claim 19,
The first fermentation step is a method for producing a fermented rice having intestinal function or inflammatory bowel disease improving activity, characterized in that it is carried out at 22 ~ 24 ℃ 5 ~ 9 days. 20. The method of claim 19,
The second fermentation step is a method for producing a fermented rice having intestinal function or inflammatory bowel disease improving activity, characterized in that it is performed at 22 ~ 24 ℃ for 10 ~ 18 days. 20. The method of claim 19,
The method for producing a fermented rice having intestinal function or inflammatory bowel disease improving activity, characterized in that the weight ratio of the steamed rice and barley nuruk in step a) is 5:1 to 20:1. 20. The method of claim 19,
The primary and secondary fermentation is a method for producing a fermented rice having intestinal function or inflammatory bowel disease improving activity, characterized in that the static fermentation is carried out. 20. The method of claim 19,
The fermented rice is a method for producing a fermented rice, characterized in that it induces the growth and proliferation of beneficial bacteria in the intestine, increases the short-chain fatty acid production ability, and reduces the expression level of intestinal inflammatory psychokines. A fermented wine having intestinal function or inflammatory bowel disease improvement activity comprising the rice fermented product prepared according to claim 19 as an active ingredient.

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