KR102394399B1 - Composition for improving cognitive function - Google Patents

Abstract

The present invention relates to fermented ginseng using a combination fermented strain and a composition for improving cognitive function. It is possible to provide a fermented ginseng containing a fermented product in the form of FGM1 or FGM4 obtained by bioconverting the saponin glycoside portion into a combination fermentation strain combining

Description

Composition for improving cognitive function

The present invention relates to fermented ginseng using a combination fermented strain and a composition for improving cognitive function, and more specifically, to obtain a fermented product in the form of FGM1 or FGM4 rich in ginsenosides related to cognitive function by fermenting ginseng with a combination fermenting strain, It relates to fermented ginseng and a composition for improving cognitive function using a combination fermented strain mixed with a fermented extract of a group of popular intelligence improving drugs.

Ginseng is traditionally a perennial plant of the genus Panax, and is a perennial succulent plant belonging to the family Araliaceae taxonomically. Representative examples include Korean ginseng (Panax ginseng), Western ginseng (Panax quinquefolia), Korean ginseng (Panax notoginseng), Himalayan ginseng (Panax pseudoginseng), and Vietnamese ginseng (Panax vietnamesis).

Among them, Korean ginseng has been known for a long time to be more effective than other ginsengs to strengthen the qi and provide various effects (anti-aging, stress and weakness recovery, blood circulation control function).

Saponin, an active ingredient of Korean ginseng, is divided into diol and triol based on the difference in aglycone structure, and glycoside chains linked to carbon positions of aglycone C3, C6, and C20 are It is absorbed into the body only when it is decomposed (enzyme action conversion) by the action of an enzyme).

On the other hand, the composition of intestinal bacteria is easily affected by constitution, eating habits, taking antibiotics, and stress, so the ability to enzymatically decompose glycosides shows remarkable individual differences.

Therefore, a significant difference occurs in the absorption of glycosides in the body, and this is known to be one cause of individual differences in the medicinal effects of various herbs including ginseng (Hasegawa H. et al., Planta Medica, 63, pp436-440, 1997).

This is also supported by a cancer metastasis experiment using mice. As a result, the anti-metastatic effect was different in each mouse depending on the hydrolysis ability of the intestinal bacteria. It can be seen that it is a factor that affects it (Hasegawa H. et al., Planta Medica, 64, pp696-700, 1998).

On the other hand, among glycosides of ginseng saponin, FGM1 controls the cell division of tumor cells and induces apoptosis, thereby inhibiting tumor proliferation and metastasis, and FGM4 is interferon from dendritic cells. (Takei, M. et al., Biochem. Pharmacol., 68, pp441-452, 2004)

As such, glycosides (new ginsenosides) with a new molecular structure and pattern are generated according to the type of microorganism having glycoside decomposition ability of saponin and decomposition conditions. to be diversified

There was a problem in using the fermentation product itself because an unpleasant odor by-product was generated depending on the strain selected during the fermentation process, but the Lactobacillus Hasegawa strain solved this problem.

On the other hand, the average lifespan of people continues to increase due to the improvement of food, clothing and shelter, and as the elderly population increases, physical diseases, along with depression, forgetfulness, dementia, and cognitive impairment, including dementia and Alzheimer's, are rapidly becoming a social problem. is being discussed

Various new synthetic drugs are being developed to improve and treat cognitive disorders such as Alzheimer's and dementia, but as they are known to cause side effects such as nausea, loss of appetite, vomiting, and diarrhea, the use of synthetic new drugs is still very limited.

Therefore, there is a demand for the development and commercialization of health functional foods for cognitive function improvement using natural medicines with few side effects even for long-term use, and progress has been made on this.

Accordingly, in Korean oriental medicine research, angelica, bipa leaf, goji berry, ginkgo leaf, etc. are being developed in various ways as health functional foods to improve cognitive ability and memory. is limited and not very useful.

Therefore, there is no side effect due to by-products during fermentation, it is possible to obtain ginsenoside by decomposing glycoside components, and it is urgently required to develop a new composition for improving cognitive function that can be interpreted physiologically and medically for efficacy. .

In order to solve the above problems, the present invention is a combination of fermenting ginseng with a combination fermenting strain to obtain a fermented product in the form of FGM1 or FGM4 rich in ginsenosides related to cognitive function, and mixing the fermented extract of the popular intelligence improving drug group To provide a composition for improving fermented ginseng and cognitive function using a fermented strain.

In order to solve the above problems, fermented ginseng using the combination fermentation strain according to the first embodiment of the present invention is ginseng with Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and dietary fermentation. It is possible to provide a fermented ginseng containing a fermented product of the FGM1 or FGM4 form obtained by bioconverting the saponin glycosides into a combination fermentation strain combining the strains.

In addition, the ginseng is characterized in that one of Korean ginseng, Korean black ginseng, Korean red ginseng and wild ginseng.

In addition, the dietary fermentation strain is Lactobacillus casei strain Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 strains (Lactobacillus, plantarum ATCC 14917 strains) and Bifidobacterium bifidum JCM 7002 strains (Bifidobacterium bifidum JCM 7002 strains) are characterized as at least one type.

In addition, the composition for improving cognitive function according to the first embodiment of the present invention may provide a composition for improving cognitive function comprising fermented ginseng.

In addition, the composition for improving cognitive function may further include an extract of a drug group for improving cognitive function.

In addition, the cognitive function improving drug group is characterized in that one or more of raw ginseng, bokryeong, chamanggui, ginkgo leaf, omija, iris, rehuang, cheonma, bellflower, morel mushroom and astragalus.

In addition, the composition for improving cognitive function is characterized in that it further comprises at least one of fruit juice and honey.

In addition, the composition for improving cognitive function is characterized in that it further comprises vitamin C and active vitamin B group.

In addition, the composition for improving cognitive function is characterized in that it further comprises a moringa leaf extract.

In addition, the composition for improving cognitive function is characterized in that it can be prepared in the form of one of powder, granules, pills, beverages, capsules and concentrates.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention mixes ginseng and a group of cognitive function improvement drugs, and includes Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a dietary fermented strain. It is possible to provide a composition for improving cognitive function obtained by inoculating and culturing a combination fermenting strain combining

In addition, the cognitive function improving drug group is characterized in that one or more of raw ginseng, bokryeong, chamanggui, ginkgo leaf, omija, iris, rehuang, cheonma, bellflower, morel mushroom and astragalus.

In addition, the composition for improving cognitive function is characterized in that it further comprises at least one of fruit juice and honey after culturing.

In addition, the composition for improving cognitive function is characterized in that it further comprises vitamin C and active vitamin B group after culture.

In addition, the composition for improving cognitive function is characterized in that it further comprises a Moringa leaf extract after culturing.

Fermented ginseng using a combination fermented strain according to an embodiment of the present invention and a composition for improving cognitive function by fermenting ginseng with a combination fermenting strain to obtain a fermented product in the form of FGM1 or FGM4 is rich in ginsenosides related to cognitive function to improve cognitive function The effect is great.
In addition, since ginseng and cognitive function improving drugs are fermented with a combination fermented strain, unpleasant by-products are not generated during fermentation, so it can be ingested in its form including bacteria and medium without separate purification after fermentation, and has excellent flavor, physical properties and workability.

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1 is a HPLC-MS/MS analysis graph of fermented ginseng (Korea black ginseng) of Example 2 according to an embodiment of the present invention.
Figure 2 is Example 2 (B) and standard product mixture (S), red ginseng extract region A (1), red ginseng extract region B (2), red ginseng extract region C (3), dried ginseng (4), white ginseng (5) A photograph showing the results of TLC analysis.
Figure 3 is a chromatogram of the ginsenoside content of Example 2 (B) according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various modifications may be made and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as 1st, 2nd, etc. are terms used to describe various components, meanings are not limited thereto, and are used only for the purpose of distinguishing one component from other components.

Like reference numbers used throughout this specification refer to like elements.

As used herein, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises", "comprises" or "have" described below are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be construed as not precluding the possibility of addition or existence of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 3 attached thereto.

Fermented ginseng using a combination fermentation strain according to the first embodiment of the present invention is obtained by fermenting ginseng with a combination fermentation strain combining Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a dietary fermentation strain. can be manufactured.

At this time, ginseng is the medium, ginseng is put in distilled water 2 to 7 times the weight of ginseng, and sterilized. can be cultured.

That is, fermented ginseng contains a fermented product in the form of FGM1 or FGM4 obtained by bioconverting the saponin glycoside portion of ginseng with a combination fermentation strain, and is in an unpurified state after fermentation.

Since ginseng is fermented with a combination fermenting strain, no unpleasant odor by-products that may occur during fermentation are generated, so it can be used as it is without purification.

This combination fermentation strain is a combination of Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a dietary fermentation strain, Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) is a new strain isolated from coastal seawater, exhibits alcohol resistance, salt resistance and freezing resistance, and also plays a role in easily separating complex polysaccharides from saponin molecules.

Fermented strains for food are Lactobacillus casei strain Hasegawa FERM BP-10123 strain, Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain).

Lactobacillus casei strain Hasegawa FERM BP-10123 strain is a novel strain of the genus Lactobacillus casei isolated and identified from kimchi and pickled foods.

Lactobacillus casei strain Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain) is a hydrolyzate, that is, the FGM1 and It is characterized by generating FGM4.

Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain) As a strain having saponin-decomposing ability, it is most preferred because of its high activity, but strains having other saponin-degrading ability may be used.

As such, fermenting ginseng with a combination fermenting strain shortens the culture time than culturing as a single strain, and greatly affects the type and content of ginsenoids of the extract obtained according to the type and ratio of the strain to be combined.

Here, strains known to easily cut saponin sugar derivatives were used in combination.

The ginseng may be one of Korean ginseng, Korean black ginseng, Korean red ginseng, and Samyang ginseng, and may be in powder form.

The fermented ginseng as described above can be consumed by itself without further purification after fermentation, and has excellent flavor and cognitive function improvement effects.

By combining the fermented ginseng and the extract (fermented extract) of drugs for improving cognitive function, it is possible to prepare a composition for improving cognitive function that is easily absorbed in the intestine.

Hereinafter, the composition for improving cognitive function will be described in detail.

The composition for improving cognitive function according to the first embodiment of the present invention may include fermented ginseng.

In addition, the composition for improving cognitive function according to the first embodiment of the present invention may further include an extract of a group of cognitive function improvement drugs.

As such, the cognitive function improvement composition can further improve the cognitive function improvement effect by blending the fermented ginseng with the cognitive function improving medicinal agent extract.

Since the fermented ginseng is substantially the same as the fermented ginseng according to the first embodiment of the present invention described above, it will be omitted.

Cognitive function improvement drug group extract is manufactured by fermenting cognitive function improvement drug group. Cognitive function improvement drug group is one of Wonji, Bokryeong, Angelica basil, Ginkgo biloba, Schisandra, Calamus, Rehmannia, Chunma, Bellflower, Morel mushroom, and Astragalus. can be

The cognitive function improvement drug group extract can be prepared by mixing and sterilizing the cognitive function improving drug group and distilled water, and then inoculating and fermenting the combination fermented strain.

에서 5 내지 20일동안 배양하였다.Distilled water that is 2 to 5 times the cognitive function improvement drug group is mixed, and the combination fermented strain is inoculated at 2 to 10% based on the total weight% of the cognitive function improvement drug group, and 25 to 40

incubated for 5 to 20 days.

At this time, the combination fermentation strain is the same as the combination fermentation strain used in fermented ginseng according to the first embodiment of the present invention, and the combination fermentation strain is glycyrrhizin of licorice in addition to ginsenoside of ginseng (Ginseng Radix), peony ( Paeoniflorin from Paeoniae Radiz, saikosaponin from Shiho, baicalin from Scutellariae Radix, sennoside from Rhizoma, jenny from Gardeniae Fructus Because it has the characteristic of hydrolyzing glycosides such as geniposide, isoflavone of soybean, and onjisaponin of Polygalae Radix, and cell fibers such as mushrooms such as bark, leaves, and Morel mushrooms, etc. It is also beneficial for fermenting medicinal natural products.

The composition for improving cognitive function may be prepared by combining the extract (fermented extract) and fermented ginseng of the medicinal agent group for improving cognitive function, as shown above.

In addition, the composition for improving cognitive function may include 10 to 80% by weight of fermented ginseng and 90 to 20% by weight of extracts from the group of cognitive function improvement drugs based on the total weight of the composition for improving cognitive function.

In addition, the composition for improving cognitive function according to the first embodiment of the present invention may further include at least one of fruit juice and honey, and contains fruit juice and honey to supplement product flavor, consumer preference, and nutritional components. it is most preferable

Here, the fruit liquid may be prepared by squeezing and concentrating citron, lemon, and tangerine.

Citron is twice as good as persimmon, 3 times as lemon, and 10 times as banana. It is also helpful in antipyretic, anti-inflammatory and antitussive action.

Limonene component of citron is good for alleviating sore throat, and limonene component also helps blood circulation by making capillaries healthy and strong along with pectin component.

The hesperedin component in citron can be effective in preventing cerebrovascular disorders and controlling blood pressure.

Lemon is also excellent for excreting waste products from the body. In particular, it is excellent for purifying arteries, improving blood circulation and preventing cardiovascular diseases. It also helps in excreting sodium and is excellent in relieving swelling.

Also, although it has a strong sour taste, lemon is surprisingly helpful in alkalizing our body. It is effective in gastrointestinal diseases such as constipation, indigestion, and excessive stomach acid by adjusting the pH level. The citric acid in lemons also replenishes natural stomach acid to help break down food.

Albedo, which looks like the white thread of a mandarin orange, is excellent for blood pressure control, and albedo makes blood vessels healthy.

Tangerine's hesperidin component also increases blood vessel resistance and prevents hypertension, while fetacryptoxanthin has antioxidant and anti-inflammatory effects.

In addition, recently, in a joint study conducted by the Rural Development Administration and Jeju National University, it was found through animal experiments that citrus extracts were effective in improving new object recognition ability, spatial recognition ability, and memory.

Honey contains many nutrients such as glucose, fructose, sucrose, starch, fat, protein, aromatic compounds, vitamins, inorganic salts, enzymes, amino acids, and choline.

Accordingly, honey can stimulate metabolism and restore fatigue.

In this case, the composition for improving cognitive function may further include 0.2 to 0.9% by weight of fruit juice and 0.1 to 0.5% by weight of honey, based on the total weight of the composition for improving cognitive function.

Accordingly, the cognitive function improving composition has improved taste and can be prepared in the form of a concentrate.

In addition, when fruit juice and honey are included, honey can supplement the sour taste of fruit juice.

In addition, the composition for improving cognitive function according to the first embodiment of the present invention may further include a vitamin.

Vitamins may consist of vitamin C and active vitamin B group, based on the total weight of the composition for improving cognitive function, vitamin C (Vitamin C), vitamin B1 (Vitamin B1), vitamin B2 (Vitamin B2), vitamin B6 (Vitamin B6) ) and vitamin B12 (Vitamin B12), and the vitamin B group is preferably composed of active vitamins.

In addition, the vitamin may include 2 to 8% by weight based on the total weight of the composition for improving cognitive function.

Here, vitamin C can act as an antioxidant (anti-aging), and active vitamin B group can give an effect of enhancing physiological vitality to the aging human body.

In addition, the composition for improving cognitive function according to the first embodiment of the present invention may further include a moringa leaf extract.

Moringa leaf extract is prepared from Moringa leaves, which are leaves of Moringa, known as a legume plant.

Moringa leaves are rich in vitamin C, A, potassium, polyphenol, and protein, and have effects such as skin beauty, diet, lowering blood pressure, recovery from fatigue, and hair health.

Moringa leaves are also rich in calcium, which can help with headaches and migraines.

In addition, moringa leaves are rich in antioxidants such as flavonoids, antithocyanins, lycopene, and the like, and can act as antioxidants.

The Moringa leaf extract prepared from such Moringa leaves is obtained by grinding the dried Moringa leaves, putting the crushed Moringa leaves into a container filled with water, and supplying oxygen to the container using a bubbler to provide oxygen at room temperature (20 to 25 ℃) for 4 to 5 weeks, and after inoculating the primary fermented Moringa leaves with 1 to 5% of the combined fermented strain based on the total weight of Moringa leaves at 25 to 30° C. for 3 weeks It can be prepared in the step of secondary fermentation for 4 weeks.

The Moringa leaf extract can be prepared in the same way as above so that the active ingredient of the Moringa leaf is extracted.

In addition, the moringa leaf extract may include 10 to 15% by weight based on the total weight of the composition for improving cognitive function.

This moringa leaf extract is contained in the composition for improving cognitive function, so it can have actions such as fatigue recovery, antioxidant action, and alleviation of headache and migraine.

In addition, the composition for improving cognitive function may be prepared in the form of one of powder, granule, pill, beverage and concentrate, and it is most preferably prepared in the form of a powder or concentrate.

When it is prepared in the form of a powder or a concentrate, there are few side effects and the efficacy can be enhanced when taken.

In addition, the composition for improving cognitive function may be prepared in the form of a capsule using a capsule to improve the convenience of taking.

As described above, the composition for improving cognitive function can be prepared by adding the cognitive function improving drug group extract, fruit juice, honey and active vitamins to fermented ginseng prepared by fermenting ginseng with a combination fermented strain, and ginseng and Cognitive function improvement drugs are mixed and fermented simultaneously with a combination fermented strain. Fruit juice and honey can be added for flavor control in the commercialization stage, and vitamins can be added to help with physiological activity.

Such a composition for improving cognitive function will be described below.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention mixes ginseng and a group of cognitive function improvement drugs, and includes Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a dietary fermented strain. It is possible to provide a composition for improving cognitive function obtained by inoculating and culturing a combination fermenting strain combining

Since ginseng is the same as the first embodiment of the present invention, a detailed description will be omitted.

Cognitive function improvement drug group is the same as the first embodiment of the present invention, so a detailed description will be omitted.

Here, the ginseng and cognitive function improving drug group may be mixed with 10 to 80 wt% of fermented ginseng and 90 to 20 wt% of the cognitive function improving drug group with respect to the total weight of the composition for cognitive function improvement.

It can be fermented by inoculating a combination fermenting strain combining Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a dietary fermented strain into the mixed ginseng and cognitive function improving drug group.

At this time, the mixed ginseng and cognitive function improving drug group is the medium, and the mixed ginseng and cognitive function improving drug group are put into distilled water 2 to 8 times the weight of the mixed ginseng and cognitive function improving drug group, sterilized, and then the combined fermented strain A composition for improving cognitive function can be prepared by inoculating 2 to 20% with respect to the total weight% of the mixed ginseng and cognitive function improving drug group, and culturing at 25 to 45° C. for 1 to 4 weeks.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention may further include at least one of fruit juice and honey after fermentation, and preferably includes fruit juice and honey, and improves cognitive function for flavor. Based on the total weight of the composition, it is preferable to contain 0.2 to 0.7% by weight of fruit juice and honey.

Since the composition of the fruit juice and honey is the same as that of the first embodiment of the present invention, detailed descriptions thereof will be omitted.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention may further include vitamins after fermentation.

Since these vitamins are the same as those of the first embodiment of the present invention, a detailed description thereof will be omitted.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention may further include a moringa leaf extract after fermentation.

Since this Moringa leaf extract is the same as that of the first embodiment of the present invention, a detailed description thereof will be omitted.

In addition, the composition for improving cognitive function may be prepared in the form of one of powder, granule, pill, beverage and concentrate, and it is most preferably prepared in the form of a powder or concentrate.

When it is prepared in the form of a powder or a concentrate, there are few side effects and the efficacy can be enhanced when taken.

In addition, the composition for improving cognitive function may be prepared in a capsule form or a pouch form using a capsule.

Accordingly, the convenience of taking can be improved.

Hereinafter, fermented ginseng using a combination fermented strain, a cognitive function improving drug group extract, and a cognitive function improving composition will be described in detail through a number of experimental examples below.

In addition, the experimental examples to be carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples. It is not limited to the form (raw material, dry material, powder material, etc.).

[Example 1]

2 kg of powdered Korean ginseng (medium) (from Korea or Northeast China, dried 4 to 6 years old) is put in 10L of purified water and sterilized by high pressure, Saccharomyces cerevisiae S6-1 ( Total weight% of Korean ginseng with a combination fermented strain combining accession number KACC93225P), Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain), and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain) Fermented ginseng was prepared by inoculating 1% by weight of the fermented ginseng and culturing at 35° C. for 2 weeks.

[Example 2]

It was prepared in the same manner as in Example 1, except that 2 kg of Korean black ginseng (medium) (made in Korea, dried 4 to 6 years old) in powder form was used instead of Korean ginseng.

[Example 3]

It was prepared in the same manner as in Example 1, except that 2 kg of Korean red ginseng (medium) (made in Korea) in powder form was used instead of Korean ginseng.

[Comparative Example 1]

It was prepared in the same manner as in Example 1, except that ginseng was inoculated with Lactobacillus.

[Comparative Example 2]

It was prepared in the same manner as in Example 1, except that ginseng was inoculated with yeast.

[Comparative Example 3]

It was prepared in the same manner as in Example 1, except that ginseng was inoculated with lactic acid bacteria.

[Comparative Example 4]

An extract obtained from red ginseng powder by the traditional method of Gujeunggupo was prepared.

[ Experimental example 1] Confirmation of bioconversion of fermented ginseng

2 μL of the supernatant obtained by centrifugation of Example 1 (Korean ginseng) at 3000 rpm for 10 minutes was dripped onto a TLC plate (kiesel gel 60F254, merck), and at the same time FGM1 and FGM4 as saponin degradation standards were also added dropwise, followed by TLC mixed solvent ( It was developed with chloroform-methanol-water = 60:35:10, lower layer), and a solution of 8% vanillin-methanol and 72% sulfuric acid solution in a ratio of 1:5 (volume ratio) was sprayed on a TLC plate. Spots showing a reddish-purple color were detected by heating at 120° C. for 2 minutes.

Accordingly, in the fermented ginseng of Example 1, it was confirmed that the saponins of ginseng were bioconverted to FGM1 and FGM4.

[ Experimental example 2] HPLC -MS/MS analysis

HPLC-MS/MS analysis was performed according to the analysis conditions of the HPLC-MS/MS system shown in Table 1 below of Example 2 (Korean black ginseng).

HPLC system Agilent 1100 binary pump G1312A degasser G1379A auto sampler G1313A column oven G1316A LC-MS/MS system API-2000, (AB, USA) ion source Electro-spray ionization (ESI) gas N ₂ software Analyst TM 1.1.1 column Waters symmetry C ₁₈ (2.1Х150mm 3.5) flow rate 0.2/min Sample injection amount 5 moving stage
A : H ₂ O (0.2% formic acid/0.04% ammonia)
B: CAN time A B 0 80 20 140 20 80

The HPLC-MS/MS analysis result of the fermented ginseng (Korea black ginseng) of Example 2 is shown in FIG. 1. FIG. 1 is a graph showing the HPLC-MS/MS analysis of the fermented ginseng (Korea black ginseng) of Example 2, Rg ₁ , It can be seen that various ginsenoside patterns were obtained together with functional components such as Rg ₂ , Rg ₃ , Rb ₁ , and CK.

[ Experimental example 3] TLC analysis and chromatogram

Example 2 (Korean black ginseng, B) and standard product mixture (S), red ginseng extract region A (1), red ginseng extract region B (2), red ginseng extract region C (3), dried ginseng (4), white ginseng (5) Components were analyzed by TLC.

At this time, the standard product mixture (S) is a mixture of ginsenoside standard products purchased and secured from Jinan, red ginseng extract A(1) is Jinan, red ginseng extract B(2) is Geumsan, and red ginseng extract C(3) is Buyeo, dried ginseng (4) is Geumsan, and white ginseng (5) is a product purchased from Geumsan.

In addition, dried ginseng (4) and white ginseng (5) were obtained from commercially available powders and extracted with a mixed solvent of methanol (70%) and distilled water (30%).

The results of TLC analysis were shown in FIG. 2 .

Figure 2 is Example 2 (B) and standard product mixture (S), red ginseng extract region A (1), red ginseng extract region B (2), red ginseng extract region C (3), dried ginseng (4), white ginseng (5) It is a photograph showing the result of TLC analysis.

3 is a chromatogram of the ginsenoside content of Example 2 (B).

As can be seen from FIGS. 2 and 3 , the functional ginsenoside content (Rg ₁ + Rg ₃ + Rb ₁ ) of the fermented ginseng (Korean black ginseng) of Example 2 was 84 compared to 2.5-34 mg/g based on the Ministry of Food and Drug Safety. It showed very good functionality at ~85 mg/g.

[ Experimental example 4] Comparison of ginsenoside content

Examples 3 (Korean red ginseng) and Comparative Examples 1 to 4 were compared by measuring the ginsenoid content.

The measurement results of the ginsenoid content are shown in Table 2 below.

Ingredient name Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Ginsenoside Rb1 17.51 3.33 2.99 >0.1 5.09 Ginsenoside Rb2, b3 <0.1 <0.1 0.43 >0.1 0.81 Ginsenoside Rc 0.31 0.51 <0.1 >0.1 0.57 Ginsenoside Rd 1.18 2.41 2.11 >0.1 3.70 Ginsenoside Re 2.55 4.11 3.60 >0.1 6.05 Ginsenoside Rg1 15.38 2.59 2.99 4.11 Ginsenoside Rh1 7.58 9.35 9.84 1.52 Ginsenoside Rg3(s) 51.72 2.58 2.96 4.56 7.44 Ginsenoside Rg2 7.05 5.80 3.16 0.51 Ginsenoside F1 0.13 <0.1 <0.1 1.10 Ginsenoside F2 1.42 1.12 1.39 0.49 Ginsenoside Rh2 <0.1 N <0.1 20.21 N Ginsenoside compound-K 10.6 N N <0.1 N Ginsenoside PPD 3.63 2.75 6.18 6.35 1.76 Ginsenoside PPT <0.1 <0.1 <0.1 <0.1 total saponin 61 mg/g 43 mg/g 48 mg/g 55 mg/g 73 mg/g

(Requirement for functional ingredients by the Ministry of Food and Drug Safety: When the content of functional ingredients contains Rb ₁ +Rg ₁ +Rg ₃ (s) = 2.5~34mg/g or more: immunity enhancement, fatigue improvement, blood flow through inhibition of platelet aggregation, memory improvement , can help antioxidant) As can be seen from Table 2 above, Comparative Example 1 (8.5 mg/g), Comparative Example 3 Rb ₁ +Rg ₁ +Rg ₃ (s) = 84.61 mg/g It can be seen that the content of Rb ₁ +Rg ₁ +Rg ₃ (s) is higher than that of Example 2 (8.94 mg/g), Comparative Example 3 (4.59+>0.1 mg/g), and Comparative Example 4 (16.64 mg/g). there was.

Therefore, it can be determined that Example 3 has a higher cognitive function improvement effect than Comparative Examples 1 to 4.

[Example 4] Preparation of a composition for improving cognitive function (granules)

500 g of fermented ginseng of Example 1 and 500 g of extracts from the cognitive function improving drug group were mixed, freeze-dried to obtain a powder, 21 g of fruit juice, 24 g of honey, 14 g of vitamin C, and 5 g of yogurt flavor were mixed, and the total weight was 35 % of water was added, granulated and dried to prepare a composition for improving cognitive function in the form of granules.

Cognitive function-improving herbal extracts were prepared by adding 1000 g of raw paper and bokryeong in powder form, and 1000 g of omija and ginkgo leaves in 500 mL of purified water and sterilizing by high-pressure heating, Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P), and lactose. Bacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain) and Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) 10 weight based on the total weight of the cognitive function improving drug group % was inoculated and cultured at 30° C. for 2 weeks.

Fruit juice was prepared by squeezing and concentrating citron, lemon and mandarin orange.

[Example 5] Preparation of a composition for improving cognitive function (powder)

1,800 g of fermented ginseng of Example 1 and 1800 g of extracts of medicinal herbs for improving cognitive function were mixed, 28 g of fruit juice and 20 g of honey were added, and then freeze-dried to prepare a composition for improving cognitive function in powder form.

Here, the amount of fruit juice and honey can be increased or decreased depending on the flavor.

[Example 6] Preparation of a composition for improving cognitive function (powder)

1,000 g of powdered Korean ginseng (medium) (from Korea or Northeast China, dried 4 to 6 years old) and 1000 g of cognitive function improving drugs were put into 3000 mL of purified water and sterilized by high pressure, Saccharomyces cerevisiae. (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain) and Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) combined Inoculate 3% of the total weight% of ginseng and cognitive function improvement drug group mixed with the strain, inoculate at 30℃ for 2 days, add 35g of fruit juice and 15g of honey, and freeze-dry to improve cognitive function in powder form A composition was prepared.

Cognitive function improvement drugs include ginkgo leaves, bokryeong, omija, iris, rehmannia and morel mushrooms.

[Example 7] Preparation of a composition for improving cognitive function (beverage)

1,000 g of powdered Korean ginseng (medium) (from Korea or Northeast China, dried 4 to 6 years old) and 1000 g of cognitive function improving drugs were put into 3000 mL of purified water and sterilized by high pressure, Saccharomyces cerevisiae. (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain) and Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) combined The strain was inoculated with 3% of the total weight% of the mixed ginseng and cognitive function improvement drug group and cultured at 30°C for 2 days, then 35g of fruit juice and 15g of honey were added, filtered, A composition for improving cognitive function in the form of a beverage was prepared.

[Example 8] Preparation of a composition for improving cognitive function (concentrate)

1,000 g of powdered Korean ginseng (medium) (from Korea or Northeast China, dried 4 to 6 years old) and 1000 g of medicinal herbs for improving cognitive function are added to 3000 mL of purified water and sterilized by high pressure, Saccharomyces cerevisiae. (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain) and Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) combined Inoculate 3% by weight based on the total weight% of the mixed ginseng and cognitive function improvement drug group, inoculate the strain at 30℃ for 2 days, add 35g of fruit juice and 15g of honey, and then concentrate to improve cognitive function in the form of a concentrate A composition was prepared.

[Example 9] Preparation of a composition for improving cognitive function

Example 5 was prepared in the same manner as in Example 5, except that 4% by weight of vitamins were further added.

[Example 10] Preparation of a composition for improving cognitive function

Example 6 was prepared in the same manner as in Example 6, except that 4% by weight of vitamins were further added.

[Example 11] Preparation of a composition for improving cognitive function

It was prepared in the same manner as in Example 6, except that 10% by weight of the Moringa leaf extract was further added to Example 5.

For the Moringa leaf extract, the dried Moringa leaves are crushed, the crushed Moringa leaves are put into a container filled with water, and oxygen is supplied to the container using a bubbler, followed by primary fermentation at 25° C. for 5 weeks. It was prepared by inoculating the fermented Moringa leaf with the combined fermented strain at 1% based on the total weight of the Moringa leaf, followed by secondary fermentation at 30° C. for 4 weeks.

[Example 12] Preparation of a composition for improving cognitive function

Example 6 was prepared in the same manner as in Example 6, except that 10% by weight of the Moringa leaf extract was further added.

[ Experimental example 5] Sensory test

In Examples 4 to 12, among the trained professional sensory test personnel (50 [25 men, 25 women] with more than 2 years of sensory test experience), 30 people with relatively excellent taste were selected, and the overall taste, aroma, Quantitative descriptive analysis (QDA) was performed by dividing the dose into feeling (abdominal feeling) after taking. The sensory test was performed using a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 3 below.

taste incense feeling after taking Example 4 4.18 4.12 4.06 Example 5 4.01 3.92 4.12 Example 6 4.02 3.89 4.09 Example 7 4.06 4.08 3.98 Example 8 4.04 4.14 3.99 Example 9 4.11 4.09 4.11 Example 10 4.10 4.07 4.07 Example 11 4.08 3.88 4.12 Example 12 4.04 3.98 4.06

As can be seen in Table 3, it was confirmed that Examples 4 to 12 received high scores in all items. This is because by-products causing unpleasant odors and side effects are not generated by fermentation using a combination fermentation strain, so that a separate process after fermentation is not generated. Even if the composition is prepared without tablets, it can be judged that the taste and fragrance are excellent, and the feeling after taking it is excellent because it does not cause abdominal pain.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Accordingly, the embodiments described above are illustrative in all respects and not restrictive.

National Academy of Agricultural Sciences KACC93225P 20150414

Claims (2)

Based on the total weight of the composition for improving cognitive function, it contains 10 to 69.7% by weight of fermented ginseng and 20 to 79.7% by weight of extracts from the cognitive function improving drug group,
It further comprises 10 to 15% by weight of Moringa leaf extract, 0.2 to 0.9% by weight of fruit juice, and 0.1 to 0.5% by weight of honey,
The cognitive function improvement drug group extract,
2 to 5 times distilled water is mixed in the cognitive function improvement drug group, which is a Morel mushroom, and inoculated with a combination fermented strain at 2 to 10% based on the total weight% of the cognitive function improvement drug group, and then 5 to 20 days at 25-40 ° C. It was cultured and fermented during
The moringa leaf extract,
pulverizing the dried moringa leaves, putting the pulverized moringa leaves into a container filled with water, supplying oxygen to the container using a bubbler, and first fermenting it at 20 to 25° C. for 4 to 5 weeks; and It is prepared through the step of inoculating the primary fermented Moringa leaf with the combined fermented strain at 1 to 5% based on the total weight of the Moringa leaf, followed by secondary fermentation at 25 to 30° C. for 3 to 4 weeks,
The fermented ginseng is
A combination fermentation strain combining ginseng with Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a fermented strain for use in FGM1 or FGM4 form obtained by bioconversion of saponin glycosides,
The dietary fermented strain is,
Lactobacillus casei strain Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 plantarum ATCC 14917 strain (Lactobacillus alimentarius DSM 20249 strain) 14917) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain),
Put ginseng in distilled water 2 to 7 times the weight of ginseng, inoculate the combined fermented strain at 0.5 to 30% based on the total weight of ginseng, and incubate at 25 to 40° C. for 1 to 3 weeks,
The ginseng is
A composition for improving cognitive function, characterized in that it is one of Korean ginseng, Korean black ginseng, Korean red ginseng, and wild ginseng.
After mixing ginseng and morel mushrooms, the cognitive function improvement drug group, and distilled water that is 2 to 8 times the cognitive function improvement drug group, Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and formula It is obtained by inoculating the combined fermented strain combining the used fermenting strain at 2 to 20% based on the total weight of the cognitive function improving drug group and culturing at 25 to 45° C. for 1 to 4 weeks,
Based on the total weight of the composition for improving cognitive function, it further comprises 10 to 15% by weight of moringa leaf extract,
The moringa leaf extract,
pulverizing the dried moringa leaves, putting the pulverized moringa leaves into a container filled with water, supplying oxygen to the container using a bubbler, and first fermenting it at 20 to 25° C. for 4 to 5 weeks; and It is prepared through the step of inoculating the primary fermented Moringa leaf with 1 to 5% of the combined fermented strain based on the total weight of the Moringa leaf, followed by secondary fermentation at 25 to 30° C. for 3 to 4 weeks,
After culturing, at least one of fruit juice and honey is further contained in an amount of 0.2 to 0.7% by weight, based on the total weight of the composition for improving cognitive function,
After culturing, it further contains vitamin C and active vitamin B group,
The dietary fermented strain is,
Lactobacillus casei strain Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 plantarum ATCC 14917 strain (Lactobacillus alimentarius DSM 20249 strain) 14917) and a composition for improving cognitive function, characterized in that the Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain).

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