KR102396588B1 - Antioxidant composition containing femented Rubus coreanus extract - Google Patents

Abstract

The present invention relates to an antioxidant composition comprising a fermented bokbunja extract as an active ingredient, and more particularly, to an antioxidant composition comprising a fermented raspberry extract as an active ingredient, which has an improved antioxidant effect than that of the bokbunja extract before fermentation.

Description

Antioxidant composition containing fermented Rubus coreanus extract

The present invention relates to an antioxidant composition comprising, as an active ingredient, a fermented bokbunja extract, which has an improved antioxidant effect than that of the bokbunja extract before fermentation.

In order for the living body to live, it not only consumes nutrients but also breathes actively, and the oxygen that enters through this respiration burns the nutrients to release energy, making brain activity possible, including physical exercise, at this time with a small amount of active oxygen Free radicals that are highly reactive with species (ROS) are generated, and tissue damage is caused by active oxygen and/or free radicals due to aging of the body or other internal and external factors. Oxidative stress is generally known to be an imbalance between cellular biochemical processes that produce and eliminate reactive oxygen species (ROS), and the accumulation of ROS in neurons plays an important role in the pathogenesis of neuropathic disorders. . Active oxygen reacts with the SH group of the protein to lose enzyme activity or form cross-links, oxidize DNA, RNA, enzymes, and unsaturated fatty acids constituting cell membranes to form lipid peroxide. These lipid peroxides are very toxic to the living body and cause diseases such as arteriosclerosis, blood circulation disorders, fatigue, diabetes, heart disease, liver disorders, carcinogenesis, and cancer metastasis. Substances that prevent lipid peroxidation are called antioxidants.

On the other hand, bokbunja is harvested from June to August, and the ripe fruits in May, that is, in June or early July of the lunar calendar are mainly dark red. The bokbunja is a cluster of several small pods, forming a cone or pressed spherical shape. In addition, it has been reported that bokbunja contains a large amount of polyphenols to have anticancer effects, arteriosclerosis prevention, thrombosis prevention, anti-inflammatory effects, antibacterial and antioxidant effects against Helicobacter pylori.

It is an object of the present invention to provide an antioxidant composition comprising, as an active ingredient, a fermented red bean extract having excellent antioxidant effect.

In addition, it is another object of the present invention to provide a health functional food and cosmetics for antioxidants comprising an antioxidant composition comprising a fermented raspberry extract according to the present invention.

The present invention relates to Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus thailandicus (Enterococcus thailandicus). ) provides an antioxidant composition comprising, as an active ingredient, a fermented bokbunja extract obtained by inoculating and fermenting any one strain selected from the group consisting of bokbunja extract.

According to an embodiment of the present invention, the bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is Enterococcus thailandicus or Streptococcus thermophilus in the bokbunja extract. ) may be obtained by inoculating the strain and fermenting it.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract may be included in a concentration of 150 ~ 450 ㎍ / ml.

In addition, according to an embodiment of the present invention, the bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is obtained by inoculating the bokbunja extract with a Bifidobacterium longum strain and fermenting it. and may be included at a concentration of 170 to 250 μg/ml in the composition.

Also, according to one embodiment of the present invention, the bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract can be obtained by inoculating the bokbunja extract with a Lactobacillus plantarum strain and fermenting it. there is.

Also, according to an embodiment of the present invention, the fermented bokbunja extract may be included at a concentration of 170 to 450 μg/ml.

Also, according to an embodiment of the present invention, the bokbunja extract may be extracted using 20-40% (v/v) alcohol as an extraction solvent.

In addition, according to one embodiment of the present invention, the fermented bokbunja extract may be included in a concentration of 20 ~ 250 ㎍ / ml.

Also, according to an embodiment of the present invention, the bokbunja extract may be extracted using 60 to 80% (v/v) alcohol as an extraction solvent.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract is obtained by inoculating and fermenting a Bifidobacterium longum strain in the bokbunja extract, and in the composition at a concentration of 80 to 250 μg/ml may be included.

In addition, according to one embodiment of the present invention, the fermented bokbunja extract is Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus in the bokbunja extract. It is obtained by inoculating and fermenting any one strain selected from the group consisting of Tyrandicus (Enterococcus thailandicus), and may be included in a concentration of 20 to 250 μg/ml in the composition.

In addition, according to one embodiment of the present invention, the Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus and Accession numbers of Enterococcus thailandicus strains may be KACC91563, KACC91148, KACC91146, KACC91147 and KACC92253P, respectively.

In addition, the present invention provides a health functional food for antioxidants comprising the antioxidant composition according to the present invention.

The present invention also provides an antioxidant cosmetic comprising the antioxidant composition according to the present invention.

The antioxidant composition according to the present invention can be widely used as a health functional food for antioxidants by including the fermented bokbunja extract significantly improved than the antioxidant effect of the bokbunja extract before fermentation.

Figure 1a is Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum), Streptococcus thermophilus ( Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented bokbunja extract fermented by inoculation.
Figure 1b is Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the extract of bokbunja extracted using 30% (v / v) alcohol as an extraction solvent , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus tylandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented bokbunja extract fermented by inoculation.
Figure 1c is a bokbunja extract extracted using 70% (v / v) alcohol as an extraction solvent Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus tylandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented bokbunja extract fermented by inoculation.

In the specification of the present invention, the term "composition" refers to a mixture in which other chemical components such as a diluent or carrier are mixed with the Astragalus extract of the present invention.

Unless otherwise defined, all technical terms used in the present invention have the meanings commonly understood by those skilled in the art in the relevant field of the present invention. In addition, although preferred methods and samples are described herein, similar or equivalent ones are also included in the scope of the present invention.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.

Antioxidant composition according to the present invention is Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus (Streptococcus thermophilus) and Enterococcus tyranoid Curs (Enterococcus thailandicus) contains a fermented bokbunja extract obtained by inoculating and fermenting any one strain selected from the group consisting of bokbunja extract as an active ingredient.

In addition, the Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus (Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) The accession number of the strain may be KACC91563, KACC91148, KACC91146, KACC91147 and KACC92253P, respectively.

The fermented bokbunja extract included in the antioxidant composition according to the present invention may have significantly different antioxidant properties depending on the solvent used for preparing the bokbunja extract, the strain used for fermentation, and the concentration contained in the antioxidant composition.

The bokbunja extract may be prepared using a solvent extraction method commonly used in the art, and may be, for example, a heat extraction method, but is not limited thereto.

When extracting using water as an extraction solvent when preparing the bokbunja extract, it may be performed at a temperature of 50 to 90° C. for 2 to 8 hours, and more preferably, the extraction may be repeated 2 to 5 times. . When the heat treatment is repeatedly performed, the heat treatment may be started again after reaching the desired temperature and then cooling to room temperature.

In addition, the antioxidant composition according to an embodiment of the present invention contains Lactobacillus plantarum, Streptococcus thermophilus, Bifidobacterium longum (Lactobacillus plantarum), Bifidobacterium longum ( Bifidobacterium longum) and Lactobacillus helveticus (Lactobacillus helveticus) may include a fermented bokbunja extract obtained by inoculating and fermenting any one strain selected from the group consisting of, in this case, the antioxidant effect is significantly improved than that of the bokbunja extract before fermentation can be

When fermenting the bokbunja extract, fermentation may be performed at a temperature of 30-40 ℃ for 48-96 hours.

The bokbunja extract uses water as an extraction solvent, and when fermented by inoculating with Enterococcus thailandicus or Streptococcus thermophilus strains, the fermented bokbunja extract is 170-450 μg/ml, More preferably, the antioxidant effect can be further improved by being included in the antioxidant composition at a concentration of 170 to 250 μg/ml.

In addition, when the bokbunja extract is fermented by using water as an extraction solvent and inoculating a Bifidobacterium longum strain, the fermented bokbunja extract is 20 to 450 μg/ml, more preferably 170 to 450 μg /ml, most preferably included in the antioxidant composition at a concentration of 170 ~ 250㎍ / ml, the antioxidant effect can be further improved.

In addition, the antioxidant composition according to another embodiment of the present invention can be extracted using 20 to 40% (v/v) alcohol as an extraction solvent, and thus the antioxidant effect of the fermented bokbunja extract compared to the fermented bokbunja extract before fermentation is significantly higher. can be improved

When the bokbunja extract is extracted using 20-40% (v/v) alcohol as an extraction solvent, the bokbunja extract is 20 to 250 μg/ml, more preferably 20 to 60 μg/ml in the antioxidant composition. It can be included to further enhance the antioxidant effect.

When extracting using 20-40% (v/v) alcohol as an extraction solvent when preparing the bokbunja extract, it may be performed at a temperature of 50 to 90° C. for 2 to 8 hours, and more preferably, the extraction is 2 It can be performed by repeating ~5 times. When the heat treatment is repeatedly performed, the heat treatment may be started again after reaching the desired temperature and then cooling to room temperature.

In addition, the antioxidant composition according to another embodiment of the present invention can be extracted using 60 to 80% (v / v) alcohol as an extraction solvent, and thus the antioxidant effect of the fermented bokbunja extract compared to the fermented bokbunja extract before fermentation is improved. can be significantly improved.

When extracting using 60-80% (v/v) alcohol as an extraction solvent when preparing the bokbunja extract, it may be carried out at a temperature of 50-90° C. for 2-8 hours, and more preferably, the extraction is 2 It can be performed by repeating ~5 times. When the heat treatment is repeatedly performed, the heat treatment may be started again after reaching the desired temperature and then cooling to room temperature.

The bokbunja extract uses 60-80% (v/v) alcohol as an extraction solvent, and when fermented by inoculating a Bifidobacterium longum strain, the fermented bokbunja extract has a concentration of 80-250 ㎍/ml As a result, the antioxidant effect can be further improved by being included in the antioxidant composition.

In addition, the bokbunja extract uses 60-80% (v/v) alcohol as an extraction solvent, and when fermented by inoculating a Lactobacillus helveticus strain, the fermented bokbunja extract is 20-250 ㎍/ml, More preferably, it is included in the antioxidant composition at a concentration of 20 to 150 μg/ml, and most preferably 70 to 150 μg/ml, so that the antioxidant effect can be further improved.

In addition, the bokbunja extract uses 60-80% (v/v) alcohol as an extraction solvent, and when fermented by inoculating a Lactobacillus plantarum strain, the fermented bokbunja extract is 20-250 ㎍/ml, more Preferably it is included in the antioxidant composition at a concentration of 20 ~ 150㎍ / ml, most preferably 70 ~ 150㎍ / ml, the antioxidant effect can be further improved.

In addition, the bokbunja extract uses 60-80% (v/v) alcohol as an extraction solvent, and when fermented by inoculating a Streptococcus thermophilus strain, the fermented bokbunja extract is 20-250 ㎍/ml, More preferably, it is included in the antioxidant composition at a concentration of 20 to 150 μg/ml, and most preferably 70 to 150 μg/ml, so that the antioxidant effect can be further improved.

In addition, the bokbunja extract uses 60-80% (v/v) alcohol as an extraction solvent, and when fermented by inoculating a Enterococcus thailandicus strain, the fermented bokbunja extract is 20-250 ㎍/ml, More preferably, the antioxidant effect can be further improved by being included in the antioxidant composition at a concentration of 70 to 150 μg/ml.

Next, a health functional food containing the antioxidant composition according to the present invention will be described.

The type of the health functional food composition is not particularly limited as long as it is commonly manufactured and/or sold. For example, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages and vitamin complexes, etc. It can be used in the form of pills, powders, granules, needles, tablets, capsules or beverages, and includes all health functional foods in the ordinary sense.

When the health functional food is a beverage composition, there is no particular limitation on the liquid component other than containing the antioxidant composition according to the present invention, and it may contain various flavoring agents or natural carbohydrates as an additional component like a conventional beverage.

In general, the amount of fermented bokbunja extract included in the health functional food may be included in an amount of 0.01 to 20% by weight, preferably 0.01 to 10% by weight of the total food weight. In addition, in the case of long-term intake for the purpose of health and hygiene or health control, it may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

In addition, an antioxidant cosmetic comprising the antioxidant composition according to the present invention as an active ingredient will be described.

When formulated as a cosmetic composition, the content of the anti-inflammatory composition is 0.0001 to 10% by weight, preferably 0.01 to 5.0% by weight, based on the total weight of the cosmetic composition. It is preferable that the content of the fermented bokbunja extract is above the minimum value to achieve the skin damage improvement effect caused by minimal ultraviolet rays. it is preferable At this time, the content of the fermented bokbunja extract may be appropriately adjusted within the above range according to the content of ingredients contained in the formulation or cosmetic composition.

Hereinafter, an example of the preparation of a health functional food containing the anti-inflammatory composition of the present invention will be described, but the present invention is not intended to limit the present invention, but merely to describe it in detail.

<Production Example 1>

Fermented red bean extract 200 mg

70 μg vitamin A acetate

Vitamin E 1.0 mg

Vitamin B 1 0.13 mg

Vitamin B 2 0.15 mg

Vitamin B 6 0.5mg

0.2 μg of vitamin B 12

Vitamin C 10 mg

Biotin 10 μg

Nicotinamide 1.7 mg

50 μg of folic acid

Calcium pantothenate 0.5 mg

Ferrous sulfate 1.75 mg

Zinc oxide 0.82 mg

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Dibasic calcium phosphate 55 mg

Potassium citrate 90 mg

Calcium carbonate 100 mg

Magnesium chloride 24.8 mg

Hereinafter, an example of the preparation of the antioxidant cosmetic of the present invention will be described, but the present invention is not intended to limit it, but merely to describe it in detail.

<Preparation Example 2: Cream>

A cream containing the antioxidant composition was prepared according to a conventional method.

Fermented red bean extract: 1% by weight

Lipophilic glycerin monostearate: 2 wt%

Cetearyl alcohol: 2% by weight

Stearic acid: 1.5% by weight

Polysorbate 60: 1.5 wt%

Sorbitan Stearate: 0.6 wt%

Hydrogenated polyisobutene: 1% by weight

Squalane: 3% by weight

Mineral oil: 5% by weight

Cyclomethicone: 5% by weight

Dimethicone: 1% by weight

Tocopherol acetate: 0.5 wt%

Glycerin: 5% by weight

Betaine: 3% by weight

Triethanolamine: 1% by weight

Xanthan Gum: 0.05% by weight

Fragrance: Appropriate amount

Preservative: Appropriate amount

Color: Appropriate amount

Distilled water: remaining

Hereinafter, the present invention will be described in more detail by way of Examples. However, the following examples are only examples for easily explaining the content and scope of the technical idea of the present invention, and the technical scope of the present invention is not limited or changed thereby. In addition, it can be easily determined by those skilled in the art that various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples.

(Example 1)

After the dried bokbunja powder obtained by pulverizing the bokbunja was added to distilled water, it was heated and extracted by repeating 3 times for 4 hours at a temperature of 70 ℃. The solvent used for extraction was removed through vacuum filtration. The obtained bokbunja extract was inoculated with a Lactobacillus plantarum strain (Accession No.: KACC91147) distributed from the National Academy of Agricultural Sciences (KACC), Rural Development Administration, and fermented at 35±2℃ for 72 hours to obtain a fermented bokbunja extract. was obtained.

(Examples 2-15)

It was carried out in the same manner as in Example 1, except as shown in Table 1 below, by changing the extraction solvent and/or the strain used for fermentation to obtain a fermented bokbunja extract.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but a non-fermented bokbunja extract was prepared.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, except that 30% (v/v) alcohol was used as the extraction solvent, and a non-fermented bokbunja extract was prepared.

(Comparative Example 3)

It was carried out in the same manner as in Example 1, except that 70% (v/v) alcohol was used as an extraction solvent, and a non-fermented bokbunja extract was prepared.

division bokbunja extract Fermentation conditions extraction solvent strain Example 1 water Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146) (LP) Example 2 water Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147)(S.th) Example 3 water Bifidobacterium longum
(Bifidobacterium longum, accession number: KACC91563) (BL) Example 4 water Lactobacillus helveticus
(Lactobacillus helveticus, accession number: KACC91148) (LH) Example 5 water Enterococcus tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Example 6 30% (v/v) alcohol Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146) (LP) Example 7 30% (v/v) alcohol Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147)(S.th) Example 8 30% (v/v) alcohol Bifidobacterium longum
(Bifidobacterium longum, accession number: KACC91563) (BL) Example 9 30% (v/v) alcohol Lactobacillus helveticus
(Lactobacillus helveticus, accession number: KACC91148) (LH) Example 10 30% (v/v) alcohol Enterococcus tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Example 11 70% (v/v) alcohol Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146) (LP) Example 12 70% (v/v) alcohol Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147)(S.th) Example 13 70% (v/v) alcohol Bifidobacterium longum
(Bifidobacterium longum, accession number: KACC91563) (BL) Example 14 70% (v/v) alcohol Lactobacillus helveticus
(Lactobacillus helveticus, accession number: KACC91148) (LH) Example 15 70% (v/v) alcohol Enterococcus tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Comparative Example 1 water not done. Comparative Example 2 30% (v/v) alcohol not done. Comparative Example 3 70% (v/v) alcohol not done.

(Experimental Example 1) Measurement of DPPH radical scavenging activity

DPPH radical scavenging activity was measured for the fermented bokbunja extract prepared in Examples and the bokbunja extract prepared in Comparative Examples.

10 mg of the sample was diluted with 1 mL of DW to prepare 1 mL each at concentrations of 0.1, 0.5, 1, 2, and 3 mg/mL. The BHT solution used as a standard was prepared by diluting 10 mg of BHT with 1 mL of methanol to a concentration of 0.1, 0.5, 1, 2, and 3 mg/mL, respectively, in 1 mL each. The DPPH solution was prepared by mixing 25 mL of methanol with 0.002 g of DPPH.

In a 96 well plate, a group in which 80 mL of BHT solution and methanol were mixed, 80 mL each of BHT and DPPH solution, 80 mL each of sample and DPPH solution, and 80 mL of methanol and DPPH solution each Do not react with light after dividing into a group in which each mL was mixed, 160 mL of methanol alone, 80 mL of distilled water and DPPH solution each, and a group of 80 mL of distilled water and methanol each. After wrapping it with foil, it was left at room temperature for 30 minutes. Absorbance was measured at 517 nm using an ELISA reader.

After absorbance measurement, the increase rate of DPPH radical scavenging ability after fermentation of the fermented bokbunja extract in the same extraction solvent and the same extract concentration was calculated from Equation 1 below, and the results are shown in FIGS. 1A to 1C .

[Formula 1]

In Equation 1, R, R _A , and R _B are the radical scavenging ability increase rate, the radical scavenging ability of the fermented bokbunja extract, and the radical scavenging ability of the bokbunja extract before fermentation, respectively.

Figure 1a is Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum), Streptococcus thermophilus ( Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging ability according to the concentration of each fermented bokbunja extract fermented by inoculation.

Referring to Figure 1a, the fermented bokbunja extract fermented using water as an extraction solvent and Enterococcus thailandicus as a fermentation strain is 40, 100, 200, 400 ㎍/ml of fermented bokbunja before fermentation. It can be seen that the radical scavenging ability was increased compared to the extract, and in particular, it was confirmed that the increase rate of the radical scavenging ability was the highest at a concentration of 200 μg/ml.

In addition, the fermented bokbunja extract fermented using a Streptococcus thermophilus strain as the fermented strain had a higher radical scavenging ability than the bokbunja extract before fermentation at concentrations of 40, 100, 200, and 400 ㎍/ml, especially 200㎍. It can be seen that the increase rate of the radical scavenging ability is the highest at the concentration of /ml.

In addition, the fermented bokbunja extract fermented using the Bifidobacterium longum strain as the fermented strain had an increased radical scavenging ability compared to the bokbunja extract before fermentation at concentrations of 100, 200, and 400 ㎍/ml, especially 200㎍/ml It can be seen that the increase rate of the radical scavenging ability is the highest at the concentration of .

In addition, the fermented bokbunja extract fermented using the Lactobacillus plantarum strain as the fermented strain had an increased radical scavenging ability than the bokbunja extract before fermentation at concentrations of 40, 100, 200, and 400 ㎍/ml, especially 200㎍/ml It can be seen that the increase rate of the radical scavenging ability is the highest at the concentration of ml.

In addition, the fermented bokbunja extract fermented using Lactobacillus helveticus as a fermented strain showed an increase in radical scavenging ability of more than 50% at concentrations of 40, 100, 200, and 400 μg/ml, especially 200 μg/ml It can be seen that the increase rate of the radical scavenging ability is the highest at the concentration of .

Figure 1b is Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the extract of bokbunja extracted using 30% (v / v) alcohol as an extraction solvent , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus thailandicus (Enterococcus thailandicus) strains are inoculated and fermented DPPH radical scavenging ability increase rate according to the concentration of each fermented bokbunja extract is a graph showing the increase.

Referring to Figure 1b, the fermented bokbunja extract prepared using the extract extracted using 30% (v/v) alcohol as the extraction solvent had an increase in radical scavenging ability of 50% or more regardless of the strain concentration, in particular, 40 It can be seen that the increase rate of the radical scavenging ability is remarkably high at a concentration of μg/ml.

When the concentration of the fermented red bean extract is 40㎍/ml, Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus ) and Enterococcus thailandicus (Enterococcus thailandicus) The increase rate of the radical scavenging activity of the antioxidant composition prepared using each strain was measured remarkably high as 1100%, 2920%, 2500%, 4040%, and 2680%, respectively. Through this, it can be confirmed that when 30% (v/v) alcohol is used as an extraction solvent when extracting the bokbunja extract, and the prepared fermented raspberry extract is included in the antioxidant composition at a concentration of 40㎍/ml, it can be confirmed that the antioxidant effect is remarkably excellent.

Figure 1c is a bokbunja extract extracted using 70% (v / v) alcohol as an extraction solvent Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) , Streptococcus thermophilus (Streptococcus thermophilus) or Enterococcus thailandicus (Enterococcus thailandicus) strains are inoculated and fermented DPPH radical scavenging ability increase rate according to the concentration of each fermented bokbunja extract is a graph showing the increase.

Referring to FIG. 1c , the fermented bokbunja extract fermented using 70% (v/v) alcohol as an extraction solvent and Enterococcus thailandicus as a fermentation strain is 40, 100, 200, 400 μg/ At the concentration of ml, 490, 953, 534, and 240% of increase in radical scavenging ability were exhibited, respectively, and it can be seen that the increase in radical scavenging ability was the highest at a concentration of 100 μg/ml.

In addition, the fermented bokbunja extract fermented using a Streptococcus thermophilus strain as a fermented strain showed an increase in radical scavenging activity of 883, 1132, 610, and 276% at concentrations of 40, 100, 200, and 400 μg/ml, respectively. and it can be seen that the increase rate of radical scavenging ability is the highest at a concentration of 100 μg/ml.

In addition, the fermented bokbunja extract fermented using a Bifidobacterium longum strain as a fermented strain showed 152, 295, 243, and 101% increase in radical scavenging activity at concentrations of 40, 100, 200, and 400 μg/ml, respectively. It can be seen that the increase rate of radical scavenging ability is higher at concentrations of 100 and 200 μg/ml.

In addition, the fermented bokbunja extract fermented using the Lactobacillus plantarum strain as the fermented strain showed an increase in radical scavenging activity of 1534, 1797, 961, and 319% at concentrations of 40, 100, 200, and 400 μg/ml, respectively. In particular, it can be seen that the increase rate of radical scavenging ability is significantly high at the concentrations of 40 and 100 μg/ml.

In addition, the fermented bokbunja extract fermented using Lactobacillus helveticus as a fermented strain showed an increase in radical scavenging activity of 807, 1363, 692, and 319% at concentrations of 40, 100, 200, and 400 μg/ml, respectively. It can be seen that the increase rate of radical scavenging ability is the highest at a concentration of 100 μg/ml.

Claims (13)

Bifidobacterium longum ( Bifidobacterium longum , KACC91563), Lactobacillus plantarum ( Lactobacillus plantarum , KACC91146) and Streptococcus thermophilus , KACC91147) comprising a fermented bokbunja extract obtained by inoculating and fermenting any one strain selected from the group consisting of bokbunja extract as an active ingredient,
The bokbunja extract is to be extracted using 20-40% (v/v) alcohol as an extraction solvent, and the fermented bokbunja extract is contained in the composition at a concentration of 20-60 μg/ml, an antioxidant composition.
delete delete delete delete delete delete delete delete delete delete A health functional food for antioxidants comprising the antioxidant composition according to claim 1.
An antioxidant cosmetic comprising the antioxidant composition according to claim 1.

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